Duckling with Green Grapes

Green grapes are usually identified with receipts called Veronique, but not in this case. The sweetness of the grapes with the damson jelly goes very well with duckling and cuts the fatty content of the bird. A good dinner party dish when served with a purée of celeriac and potato.

Ingredients

  • 2.25kg/5lb duckling
  • salt and freshly ground pepper
  • 350g/12oz white seedless grapes
  • 2 tbsp brandy
  • 150ml/¼ pint dry white wine
  • 1 tbsp damson jelly
  • 11 bouquet garni
  • ¼ tsp grated nutmeg
  • 1 tbsp chopped parsley
  • 1 tbsp cornflour

Method

Prick the duck all over, rub salt and pepper on to the skin, put in a roasting tin in a pre-heated oven at 220°C/425°F/Gas 7 for 30 minutes until the duck is light brown. While the duck is cooking, wash and strain grapes, reserve a few for decoration and liquidise the rest. Take the duck out of the oven and reduce the heat to 180°C/350°F/Gas 4.

Heat the brandy, ignite and pour over the duck. Cut the duck into serving portions and put it into a casserole. Discard the fat from the roasting tin. Pour over the wine, grape juice, damson jelly, bouquet garni, nutmeg and parsley. Agitate with a wooden spoon, making sure that you scrape up all the brown bits in the roasting tin. Pour the liquid over the duck portions in the casserole and cook for another 45–60 minutes. Remove joints from casserole, discard bouquet garni and thicken the liquid with the cornflour dissolved in a little water. Add the remaining grapes. Pour some of the sauce over the duck and put the remainder in a sauce boat.

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