Long island duck with burgendy jelly
1 Servings
| Quantity | 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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