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Roast Duck

1 (4 pound) whole duck

salt and pepper to taste

1 teaspoon poultry seasoning

1/2 tablespoon butter

3 tablespoons chopped onion

5 stalks celery, chopped

3 cups peeled, cored and chopped apple

3 cups cornbread crumbs

1 tablespoon olive oil

DIRECTIONS

Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.

Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).

Preheat oven to 350 degrees F (175 degrees C).

Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.

Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

You don't have to stuff it if you don't want to.

A SIMPLE ROAST DUCK

1 duck, 4 to 5 lbs.

Salt

Freshly ground pepper

1/2 tsp. thyme

1 lemon

1 sm. onion, peeled

Wash the duck, rub it with lemon, and rub salt and pepper into the skin along with the thyme. Put additional thyme, lemon and onion into cavity. Tie the legs together and twist the wings under the back. Place the duck on a rack in a shallow roasting pan and roast 2 1/2 hours in a preheated oven at 350 degrees.

Remove from the oven, prick the skin thoroughly with a fork, increase the heat to 500 degrees, and return the duck to the oven for another 15 minutes to brown until the fat oozes out. Turn the duck once or twice during this period. Serve with wild rice and glazed carrots. Serves 2.

A SIMPLE ROAST DUCK

1 duck, 4 to 5 lbs.

Salt

Freshly ground pepper

1/2 tsp. thyme

1 lemon

1 sm. onion, peeled

Wash the duck, rub it with lemon, and rub salt and pepper into the skin along with the thyme. Put additional thyme, lemon and onion into cavity. Tie the legs together and twist the wings under the back. Place the duck on a rack in a shallow roasting pan and roast 2 1/2 hours in a preheated oven at 350 degrees.

Remove from the oven, prick the skin thoroughly with a fork, increase the heat to 500 degrees, and return the duck to the oven for another 15 minutes to brown until the fat oozes out. Turn the duck once or twice during this period. Serve with wild rice and glazed carrots. Serves 2.

Orange Duck

4 servings

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One 5- to 6-pound duck, cut in half (see Tip)

1 tablespoon plus 1 teaspoon salt, divided

1 teaspoon black pepper

1 jar (12 ounces) orange marmalade

1 can (11 ounces) mandarin oranges, drained

1/8 teaspoon ground red pepper

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Preheat the oven to 450°F.

Season the duck on both sides, sprinkling evenly with 1 tablespoon salt and the pepper. Place on a rack in a roasting pan and prick the skin all over with a fork. Roast for 45 minutes.

Meanwhile, in a medium bowl, combine the marmalade, the remaining 1 teaspoon salt, the mandarin oranges, and ground red pepper; mix well, and reserve all but 1/2 cup of the mixture. Remove the duck from the oven and spread the remaining 1/2 cup marmalade mixture over it.

Reduce the oven temperature to 325°F. and roast the duck for about 1 hour, or until the juices run clear and a meat thermometer inserted in the center reads 165°F. Serve the duck topped with the reserved sauce.

if its whole roast it as is,salt pepper.you can use your orange sauce if you want..duck is generally a tough meat,its all dark meat..usually about 3-5lbs..roast for about 1.5 hours..

good luck..