Roast Duckling

(makes 4 servings)

• Select a duckling, 3½ to 5 pounds ready-to-cook weight, or 5 to 7 pounds dressed weight.
  
• Clean duckling; remove wing joint and tip, leaving only meaty second joint.
  
• Rub inside with salt and stuff lightly with Orange Stuffing.
  
• Do not truss or prick the skin.
  
• Close opening with skewers and lace with cord.
  
• Place, breast side up, on rack in shallow roasting pan.
  
• Do not add water.
  
• Roast uncovered in slow oven (325°) l½ to 2 hours for moderately done, 2 to 2½ hours for well done. Meaty part of leg should feel tender (use paper towel), and it should be easy to move leg up and down.
  

For a pretty shine, about 30 minutes before duckling is done, brush with
Honey Glaze:
  Combine 2 tablespoons honey and
  1 teaspoon kitchen bouquet.
Makes 3 to 4 servings

Orange Stuffing for Duck

• ¾ cup diced celery
  
• 1 tablespoon grated orange peel
  
• ½ cup boiling water
  
• ¼ cup chopped onion
  
• 1 tablespoon finely chopped parsley
  
• ⅓ cup butter or margarine
  
• 4 cups toasted bread cubes (measure after toasting)
  
• 1 teaspoon salt
  
• 1 teaspoon poultry seasoning
  
• 1 cup diced fresh oranges
  
• ¼ teaspoon pepper
  
• Cook celery in boiling water until tender.
  
• Drain.
  
• Saute onion in butter until limp; combine with celery and remaining ingredients.
  
• Toss lightly.
  
• Spoon into body of a 4 to 5 pound duck.
  
• Close opening with skewers and string.
  
• Place duck on a rack, breast side up in a baking pan.
  
• Cook in a moderate oven (350° F.) about 2 hours or until skin is brown and crusty.
  

Makes 4 servings.