VOLUME 1 - Kilimanjaro Foods

Kalte Ente (Cold Duck)
4 Servings
2 T lemon juice
3 T sugar
1 lemon
2 pk moselle wine
2 pk champagne
Chill wine and champagne.
Chill glass punch bowl thoroughly in refrigerator or by filling with
ice. When cold, dissolve suger in lemon juice in it. Peel lemon in
spiral, with top of lemon left on. Rub lemon spiral around sides of
bowl and leave peel in bowl, hanging top end over edge. Pour
wine over peel and let stand in refrigerator, 15-20 minutes. Add
chilled champagne.
Serve in glass punch cups, with 1-2 small ice cubes in each
cup. If you like a greater sparkle, add a glass of club soda.