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Long Island Duck with Burgendy Jelly
1 Fresh duck, 5-6 lb 1 Tart apple, coarsely Chopped 1 c Raisins 1 tb Grated orange peel Salt & pepper Preheat oven to 400. Clean duck throughly, rinse, pat dry & singe the pin feathers if necessary. In a bowl toss the apples, raisins, orange peel & seasonings. Stuff duck with fruit mixture. Prick skin all over with a fork & place the duck on a roasting rack in a pan. Roast for 1/2 hour, then lower temperature to 325 & roast for 1 1/2 hours more. When done the skin should be crisp. Serve with Burgendy Jelly. |
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