| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 1 | Fresh duck, 5-6 lb | |
| 1 | Tart apple, coarsely | |
| Chopped | ||
| 1 | c | Raisins |
| 1 | T | Grated orange peel |
| Salt & pepper |
INSTRUCTIONS
Preheat oven to 400. Clean duck throughly, rinse, pat dry & singe the pin feathers if necessary. In a bowl toss the apples, raisins, orange peel & seasonings. Stuff duck with fruit mixture. Prick skin all over with a fork & place the duck on a roasting rack in a pan. Roast for 1/2 hour, then lower temperature to 325 & roast for 1 1/2 hours more. When done the skin should be crisp. Serve with Burgendy Jelly. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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