Have the duck cleaned at the market. Singe it thoroughly to remove the tiny feathers. Carefully wash inside and out. Rub the duck with the tablespoon of salt and some pepper. Make a stuffing of the remaining ingredients and stuff into the duck. Sew up the incision and truss. Place the duck on a rack in roasting pan and roast in oven 450, allow 15 minutes to the pound. Baste ever 5 minutes, using the drippings in the pan or orange juice. When done, place on a hot platter and remove stitches and trussing. Garnish with parsley and glazed orange slices. Serve with orange sauce. Orange Sauce: 4 Tbsp. butter 4 Tbsp. flour 1 cup stock (made from cooking the neck and giblets) 1 cup strained orange juice 1/2 tsp. salt few grains of cayenne orange rind cut in fancy shapes Melt he butter, blend in the flour, add the stock, orange juice and seasoning. Cook, stirring constantly until the sauce thickens, and lastly add the orange rind. A five pound duck will serve only four persons because there is much waste and the shrinkage is great.
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|Serving Size: 1 Serving (2453g)|
|Recipe Makes: 1|
|Calories from Fat: 5021 (73%)|
|Amt Per Serving||% DV|
|Total Fat 557.9g||744 %|
|Saturated Fat 199.6g||998 %|
|Monounsaturated Fat 251.6g|
|Polyunsanturated Fat 71.3g|
|Cholesterol 1085.7mg||334 %|
|Sodium 3430.3mg||118 %|
|Potassium 4447.6mg||117 %|
|Total Carbohydrate 283.1g||83 %|
|Dietary Fiber 31.7g||127 %|
|Sugars, other 251.5g|
|Protein 179g||256 %|
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Calories per serving: 6865
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