Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Orange juice
1/2 c Apple jelly
1 ea 4 to 4-1/2 lb duck; dressed
1/2 ts Salt
1 ea Stalk celery; cut into 2"
-pieces
1 sm Onion; quartered
2 tb Butter or margarine
1 c Regular rice; uncooked
1 ea 4 oz package wild rice
Fresh parsley; chopped
Orange twists
Parsley sprigs

------------------------ORANGE GRAVY-----------------------------
1/4 c Butter or margarine
1/4 c All-purpose flour
2 c Milk
1/2 c Orange juice
1/2 ts Paprika
1 ts Salt
1/4 ts Pepper
2/3 c Raisins

Combine juice and jelly in a small saucepan; cook over medium heat,
stirring often, until jelly melts. Remove from heat, and set aside.
Rub cavity of duck with salt; stuff with celery and onion. Close
cavity of duck with skewers. Place duck, breast side up, on rack in
a shallow roasting pan; dot with butter. Bake, uncovered, at 375 F
for 1 hour, basting often with jelly mixture. Cover duck loosely
with aluminum foil; bake 1 to 1-1/2 hours, basting often.
Prepare regular and wild rice according to package directions; stir
together, and spoon onto serving platter. Sprinkle with chopped
parsley. Place duck on top of rice; garnish with orange twists and
parsley sprigs. Serve with Orange Gravy. Yield: 4 servings.

Orange Gravy:
Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add
milk and orange juice; cook over medium heat, stirring constantly,
until thickened and bubbly. Remove from heat, and stir in remaining
ingredients. Yield: about 3 cups. November, 1981 "Southern Living"
Typos by Jeff Pruett From: Jeff Pruett Date:
10-30-95

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