Recipe - Long Island Duck With Burgendy Jelly

1 Fresh duck, 56 lb
1 Tart apple, coarsely
Chopped
1 cup Raisins
1 tablespoon 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 One half hour, then
lower temperature to 325 & roast for 1 One half hours more. When done the skin
should be crisp. Serve with Burgendy Jelly.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini