Duck With Grapes
|Ducks||12 Pound, all excess fat removed, rinsed and patted dry|
|Freshly ground pepper||To Taste|
|White wine||2 Cup (32 tbs)|
|Seedless green grapes||1⁄2 Pound|
|Brandy||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Arrowroot||1 Tablespoon, dissolved in 1/3 cup port|
|Butter||6 Tablespoon (3/4 Stick)|
Preheat oven to 400°F.
Season ducks with salt and pepper.
Set ducks on sides on rack in roasting pan and roast for 40 minutes.
Discard fat from pan and add 1/2 cup wine.
Turn ducks onto other side and roast for 40 minutes, basting every 10 minutes on each side.
Discard fat from pan again and add another 1/2 cup wine.
Turn ducks onto backs and continue roasting for 20 minutes, basting several times.
Meanwhile, combine grapes and brandy in small saucepan and bring to boil over medium-high heat.
Let boil until liquid is almost evaporated.
Remove saucepan from heat.
Transfer ducks to baking dish and keep warm.
Remove rack from roasting pan.
Add 1 cup wine to pan.
Set over medium-high heat and cook, scraping up any browned bits, until liquid is reduced by 1/3 Stir in stock and continue cooking until liquid is reduced by 1/3 Add arrowroot mixture and stir until thickened.
Strain into saucepan.
Taste and adjust seasoning.
Place over low heat and add butter 1 tablespoon at a time, stirring until well blended.
Add reserved grapes.