Title: Roast duck stuffed with apples & grapes
 Categories: Wild game, Poultry, Cyberealm
      Yield: 4 Servings
 
      1 ea Duck, 5 1/2 pound, dressed
           Stuffing:
           Duck giblets
    1/2 lb Mushrooms, coarsely chopped
      4 ea Greening apples, cored and
           Sliced, but not peeled
  1 1/2 c  Seeded (or seedless) halved
           Sweet grapes
      2 c  Unblanched hazelnuts
      1 ts Salt
           For basting:
      2 c  Apple cider
 
  Cover the duck giblets with water in a small saucepan and simmer
  gently for 1/2 hour.  Drain, reserving 1/2 cup of the giblet-cooking
  water. Chop the giblets for the stuffing. Mix the giblets and 1/2 cup
  giblet-cooking water with the stuffing ingredients. Remove any
  pinfeathers from the duck, and singe to remove any hairs. Stuff both
  neck and body cavities of the bird, skewer shut, and truss.  Prick
  the skin of the duck well all over with a sharp fork.  Wrap any
  remaining stuffing in aluminum foil. Place the duck, breast side up,
  on a rack in a large roasting pan. Place the foil-wrapped stuffing in
  the pan beside the bird. Place in a hot oven, 400F, and roast for 1
  hour, pricking the skin of the duck with a fork and basting every 20
  minutes with cider.  Reduce oven temperature to moderate, 350F, and
  continue to roast for 2 hours more, pricking the duck and basting
  every 20 minutes with cider and drippings.
  
  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965. From Loren Martin