Yield: 1 Servings
|1 \N||Fresh duck, 5-6 lb|
|1 \N||Tart apple, coarsely|
|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.