Roast Duck with Orange Dressing
Yield: serves 4
3-5 lb. duck
2 cups diced celery
1/4 cup melted butter
5 slices bread (day old or toasted and cut in 1/2" chunks)
1 Tbsp. grated orange rind
2 medium oranges, peeled, sectioned and diced
1/2 tsp. salt
1/2 tsp. poultry seasoning
1 beaten egg
Wash duck inside and out. With fork, [censored] skin on legs and breast for
grease to drain. Stuff with orange dressing (see below). Place on rack in
baking pan. DO NOT add water. Roast uncovered at 375 F for 1 1/2 to 2
hours. Increase temperature to 425 F for last 15 minutes.
Orange Dressing:
Cook celery in butter until tender, but not brown, add remaining
ingredients plus a dash of pepper, toss lightly. Enough to stuff a 5 lb.
duck.
Source: Pensacola News Journal 12NOV1978 (RB)
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