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Braised Duck1 duck, ½ cup dry red wine or sherry, 1/2 onion, 1 can mushrooms, 1 apple (quartered), 1 cup white seedless grapes (cut in half), salt, pepper (coarse ground), butterRub duck with seasoning and stuff with onion and apple. Brown well in butter in a deep kettle on stop of stove. About 30 minutes before finished cooking, add mushrooms with the juice from the can, and grapes. Add red wine, salt and pepper and cover tightly. Reduce heat to very low and cook until tender. If additional liquid is needed, add more red wine. Ducks may be turned once during cooking. Use gravy to serve over wild rice. One duck will serve 2 to 3 persons.
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