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Roast Duck

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1 young duck, 5 pounds
1 tablespoon salt to rub duck
3 cups soft bread crumbs, fine
5 tablespoons melted butter
1 orange rind, chopped
2 oranges, peel, remove seeds and white pulp
2 tart apples, peel, cut in cubes
1 tablespoon salt for dressing
1/2 cup orange juice

Orange Sauce:

4 tablespoons butter
4 tablespoons flour
1 cup stock, from cooking neck, tips of wing and gibbets
1 cup strained orange juice
few grains red pepper
strips of orange rind


Clean duck carefully; singe, wash inside and out. Dry, stuff with blended ingredients. Sew opening. Place duck on a rack breast up in a roasting pan, allow 20 to 25 minutes to a pound and place in a hot oven, 450 degrees F. Baste every 5 minutes using drippings in the pan or orange juice to keep duck moist. Serve on a hot platter. Garnish with glazed orange slices.

Makes 4 to 5 servings

Orange Sauce:

Melt the butter, blend the flour, slowly stir in the hot stock. Stir constantly and cook until mixture thickens, then stir in orange juice. Cook orange rind in boiling water 5 minutes. Drain. Add rind to sauce and cook 5 minutes.

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