Recipe - Duck With Orange Gravy

One half cup Orange juice
One half cup Apple jelly
1 4 to 4One half pound duck; dressed
One half teaspoon Salt
1 Stalk celery; cut into 2"
pieces
1 small Onion; quartered
2 tablespoon Butter or margarine
1 cup Regular rice; uncooked
1 4 ounce package wild rice
Fresh parsley; chopped
Orange twists
Parsley sprigs

ORANGE GRAVY
One fourth cup Butter or margarine
One fourth cup Allpurpose flour
2 cup Milk
One half cup Orange juice
One half teaspoon Paprika
1 teaspoon Salt
One fourth teaspoon Pepper
2/3 cup 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 1One half 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: 103095