Duckling with apple stuffing - country living holidays

Yield: 4 servings

Measure Ingredient
1 5 1/2 to 6-lb ready-to-cook duckling, or 2 3 to 3 1/2 lb ready-to-cook wild ducks
½ teaspoon Salt
⅛ teaspoon Pepper
2 Stalks celery, thinly sliced
1½ cup Coarsely chopped onion
1 tablespoon Butter or margarine
3 mediums Apples, washed and coarsely chopped
½ cup Raisins
1 cup Water
3 tablespoons All-purpose flour

1. Rinse duckling or wild ducks; drain well. Sprinkle with salt and pepper, inside and out.

2. In a medium skillet, saute celery and onions in butter until vegetables are translucent. Stir in apples and raisins. Heat oven to 350'F.

3. Place duckling or ducks on a rack in a roasting pan. Pour water into pan. Stuff neck and body cavities with apple stuffing; fasten shut with toothpicks. Bake duck until tender and golden brown-about 1½ to 2 hours.

4. Remove duck to serving platter. Strain broth into a measuring cup; re- move fat and add water, if necessary to make 1 ½ C. Beat flour into broth until smooth. Bring mixture to boiling in a medium saucepan. Cook, stirring, until thickenedabout 2 to 3 minutes. Serve with duck.

Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg> Submitted By MICHELLE HOWE On 07-18-95

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