Roast Stuffed Duck (with Orange)

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits		Poultry	1	Servings

INGREDIENTS

1		Young duck weighing about
		5 pounds
1	T	Salt
		Pepper
3	c	Soft fine bread crumbs
4	T	Butter, melted
		The rind of 1 orange
		chopped coarsely
		The fruit of 2 oranges, free
		from white pulp
1	T	Grated lemon rind
2		Tart apples, cut in small
		cubes
1/4	t	Thyme
1/4	t	Marjoram
1	t	Salt
1/2	c	Orange juice

INSTRUCTIONS

Have the duck cleaned at the market.  Singe it thoroughly to remove
the tiny feathers.  Carefully wash inside and out. Rub the duck with
the tablespoon of salt and some pepper. Make a stuffing of the
remaining ingredients and stuff into the duck.  Sew up the incision
and truss. Place the duck on a rack in roasting pan and roast in oven
450, allow 15 minutes to the pound.  Baste ever 5 minutes, using the
drippings in the pan or orange juice.  When done, place on a hot
platter and remove stitches and trussing.  Garnish with parsley and
glazed orange slices. Serve with orange sauce.  Orange Sauce: 4 Tbsp.
butter 4 Tbsp. flour 1 cup stock (made from  cooking the neck and
giblets) 1 cup strained orange juice 1/2 tsp.  salt few grains of
cayenne orange rind cut in fancy shapes  Melt he butter, blend in the
flour, add the stock, orange juice and  seasoning.  Cook, stirring
constantly until the sauce thickens, and  lastly add the orange rind.
A five pound duck will serve only four persons because there is much
waste and the shrinkage is great.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1788 Calories From Fat: 560 Total Fat: 63.8g Cholesterol: 122.1mg Sodium: 11682.6mg Potassium: 1102.1mg Carbohydrates: 257g Fiber: 15.4g Sugar: 38.2g Protein: 45.4g