Categories: Poultry 
      Yield: 1 servings 
  
      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.