ingredients
serves 4
1 oven-ready duckling (about 4 pound)
salt and pepper
1 pound green grapes (seedless if possible)
1/2 bottle Madeira wine
1/4 cup butter sprigs of watercress
lettuce leaves
1 orange, peeled and cut into skinless segments
few candied cherries, halved
few slices of cucumber
method
1. Sprinkle duckling with salt and pepper. Prick skin with a fork.
2. Keep seedless grapes whole or cut large grapes in half and remove pips.
3. Place duckling and grapes in a bowl, pour Madeira wine over and leave to marinate overnight.
4. Preheat oven to moderate, 180°C (350°F).
5. Stuff about half the grapes inside the duckling together with the butter, then place in a casserole.
6. Pour half the wine into the casserole and keep remaining wine and grapes on one side.
7. Cook, uncovered, in centre of oven for 1 1/2 hours.
8. Drain off fat from dish and add remaining wine. Return to oven for a further 30 minutes, or until duckling is tender.
9. Place duckling on a serving dish and garnish with remaining grapes and sprigs of watercress.
10. Surround with lettuce leaves, orange segments, halved candied cherries and cucumber slices. Serve the sauce separately.
