Long island duck with burgendy jelly

Yield: 1 Servings

Measure Ingredient
1 \N Fresh duck, 5-6 lb
1 \N Tart apple, coarsely
\N \N Chopped
1 cup Raisins
1 tablespoon Grated orange peel
\N \N Salt & pepper

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 ½ hour, then lower temperature to 325& roast for 1 ½ hours more.

When done the skin should be crisp. Serve with Burgendy Jelly.

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