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.