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.