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.