Duck with Grapes

• servings: 4 servings
• active time: 20 minutes
• total time: 2 hours 20 minutes

Ingredients

2 whole small wild ducks, or 1 large wild duck, or a domestic

Salt

1 pound red grapes, on the stems

12 to 15 shallots or pearl onions

2 bay leaves

1 bunch fresh thyme, on the stems

1 cup duck or chicken stock

1 cup red wine

Directions

Salt the ducks well, inside and out. Preheat the oven to 400F. Pour the stock and red wine into the bottom of a heavy, lidded pot such as a Dutch oven. Add the 2 bay leaves. Arrange the shallots, grapes and thyme in the pot, then nestle the ducks on top. Cover the pot and roast in the oven for 90 minutes.

Uncover the pot and let everything cook down. This will also crisp the skin of the ducks. This can take anywhere from 15 to 40 minutes, depending on how fat your birds were. Keep an eye on it.

Slice the ducks in half lengthwise, and serve everyone a half duck with some of the shallots and grapes, along with lots of sauce.

Nutrition

• Calories: 965 kcal
• Total Fat: 76 g
• Saturated Fat: 25 g
• Cholesterol: 145 mg
• Sodium: 152 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 4 g
• Total Sugars: 24 g
• Protein: 26 g