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
1 fresh parsley; chopped
1 orange twists
1 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

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