Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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