Categories: Poultry, Ceideburg 2 
      Yield: 6 servings 
  
      3    Ripe, but firm, avocados 
      1 qt Water 
           Juice of 1 lemon 
           The breast and thigh meat 
           -from a whole roasted 
           -duckling 
      6 md Oranges, peeled and 
           -segmented 
           Lettuce leaves 
    1/4 c  Chopped pecans or toasted 
           -sliced almonds 
      6 tb Mayonnaise 
      2 tb Frozen undiluted orange 
           -juice, defrosted 
           Parsley sprigs 
           Orange wedges (optional) 
  
  1.  Peel the avocados, cut them in half, and immediately dip them in 
  the water with the lemon juice added to keep them from discoloring. 
   
  2.  Be sure the duck meat is skinless and boneless.  Cut it into 
  bite-sized pieces. 
   
  3.  Mix the duck meat with the orange segments.  Divide into six 
  portions. Fill the avocado halves, which have been placed on a 
  platter lined with crisp lettuce leaves, with the portions of meat 
  and oranges. 
   
  4.  Mix the concentrated juice with the mayonnaise and spoon this 
  over each stuffed avocado.  Top each with the nuts.  Decorate with 
  parsley sprigs and orange wedges. 
   
  CHEF'S SECRET:  Always peel the avocado first and then cut it in 
  half. This is important, because if avocados are ripe enough to be 
  eaten, the halves would be mashed during the peeling process. 
   
  If you leave the pits in after halving the avocados and dipping them 
  in the lemon water, you can wrap the avocados in plastic wrap and 
  keep them all day in the refrigerator.  They won't discolor. 
   
  You can give this dish an oriental flavor by mixing 1 tbs. soy sauce 
  into the 6 tbs. mayonnaise, replacing the orange with canned 
  tangerine segments, and grinding some roasted sesame seeds over the 
  dish. (The sesame seeds are available in very bandy little plastic 
  throw-away grinders in grocery stores carrying oriental foods.) 
   
  When using the canned tangerine segments, you can greatly improve the 
  taste by pouring off the canned syrup, rinsing the segments quickly 
  in cold water, then transferring them to a plastic container. 
  Squeeze the juice of 1 lemon over them and, if you like, add 1 or 2 
  tbs. brandy and enough water to cover.  Chill in the refrigerator 
  overnight. 
   
  Makes 6 servings. 
   
  From "The Chef's Secret Cookbook", Louis Szathmary, Quadrangle Books, 
  Chicago.  1972. 
   
  Posted by Stephen Ceideberg; March 14 1993.