Title: Duck with Orange Gravy - Sl 11/81
Categories: Entree Game Southern
Yield: 4 Servings

1/2	c	Orange juice
1/2	c	Apple jelly
1		4 to 4-1/2 lb duck; dressed
1/2	ts	Salt
1		Stalk celery; cut into 2" pieces
1	sm	Onion; quartered
2	tb	Butter or margarine
1	c	Regular rice; uncooked
1		4 oz package wild rice
		Fresh parsley; chopped
		Orange twists
		Parsley sprigs
ORANGE GRAVY
1/4	c	Butter or margarine
1/4	c	All-purpose flour
2	c	Milk
1/2	c	Orange juice
1/2	ts	Paprika
1	ts	Salt
1/4	ts	Pepper
2/3	c	Raisins

Combine juice and jelly in a small saucepan; cook over medium heat, stirring often, until jelly melts. Remove from heat, and set aside. Rub cavity of duck with salt; stuff with celery and onion. Close cavity of duck with skewers. Place duck, breast side up, on rack in a shallow roasting pan; dot with butter. Bake, uncovered, at 375 F for 1 hour, basting often with jelly mixture. Cover duck loosely with aluminum foil; bake 1 to 1-1/2 hours, basting often. Prepare regular and wild rice according to package directions; stir together, and spoon onto serving platter. Sprinkle with chopped parsley. Place duck on top of rice; garnish with orange twists and parsley sprigs. Serve with Orange Gravy. Yield: 4 servings.

Orange Gravy: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and orange juice; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients. Yield: about 3 cups. November, 1981 "Southern Living" Typos by Jeff Pruett

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