Recipe - Duckling Wfried Rice Stuffing And Orange

1 5pound frozen duckling;
thawed
One half teaspoon Salt
2 tablespoon Cooking oil
One half cup Cooked longgrain rice
1 cn (8oz) water chestnuts;
drained; chopped
One half cup Finely minced fully cooked
ham
1 tablespoon Soy sauce
1 tablespoon Dry sherry
One half teaspoon Sugar

ORANGE SAUCE
2 tablespoon Cornstarch
2 tablespoon Brown sugar
1/8 teaspoon Salt
1/8 teaspoon Nutmeg
One fourth teaspoon Dry mustard
2 cup Orange juice
2 tablespoon Orange marmalade
Hot pepper to taste

Rinse duckling and pat dry. Sprinkle body and neck cavities with salt.
Heat oil in skillet. Add rice and onion; stir and heat 34 minutes.

Stir in water chestnuts, ham, soy sauce, sherry and sugar. Skewer neck
skin of duck to body. Fill carivy loosely with stuffing. Cover opening of
body cavity with aluminum foil and tie legs loosely together. Place on rack
in roasting pan.

Bake in moderate oven (350 degrees) for about 40 minutes per pound or
until drumstick meat is tender. Brush duckling with sauce during last 1015
minutes of roasting. Cool about 15 minutes before serving.

Serve with remaining sauce. Makes 4 servings. ORANGE SAUCE:

Mix together cornstarch, brown sugar, salt, nutmeg and dry mustard in
saucepan. Stir in remaining ingredients.

Place over medium heat, stirring constantly until mixture thickens and
comes to a boil. Boil briefly. Makes about 2 cups.

FROM NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.