| 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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