Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb dressed duckling
1/4 ts salt
1/8 ts pepper
1/2 ea lemon
1 ; tangerine stuffing
1/4 ts lemon-pepper seasoning
1 garnishes: grapes, oranges,
-lemons,; and limes

-----------------------------TANGERINE STUFFING-----------------------------
1/3 c celery; chopped
3 tb butter or margarine; melted
2 ea tangerines
2 2/3 c herb-seasoned stuffing mix
2 c wild rice; cooked
1/3 c cranberries
1/3 c chicken broth
1/4 ts poultry seasoning

The Duckling:
Remove giblets and neck from duckling, and reserve for use in other
recipes, if desired.
Rinse duckling with cold water, and pat dry with paper towels. Sprinkle
cavity evenly with salt and pepper. Rub skin with lemon.
Spoon Tangerine Stuffing into cavity of duckling; close cavity with
skewers and truss. Prick skin with a fork at 2-inch intervals.
Place duckling, breast side up, on rack in a shallow roasting pan.
Insert meat thermometer into thigh, making sure it does not touch bone.
Bake, uncovered, at 325F for 1-1/2 hours. Sprinkle duckling with
lemon-pepper seasoning; bake an additional 30 minutes or until meat
thermometer registers 185F. Transfer duckling to a serving platter, and
garnish with grapes, oranges, lemons, and limes, if desired. Yield: 4
servings.

Tangerine Stuffing:
Saute celery in butter until tender; set aside.
Peel, section, and chop tangerines; place in a large bowl. Add celery
mixture, stuffing mix, wild rice, cranberries, chicken broth, and poultry
seasoning; stir well. Yield: 5 cups.

January, 1990 "Southern Living" "A New Year's Eve Dinner for Four" Typos by
Jeff Pruett.

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