Recipe for Duckling with Fried Rice Stuffing and Orange 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 x 5-pound frozen duckling, thawed
1/2 tsp Salt
2 tbl Cooking oil
1/2 cup Cooked long-grain rice
1 can (8-oz) water chestnuts, drained, chopped
1/2 cup Finely diced fully cooked ham
1 tbl Soy sauce
1 tbl Dry sherry
1/2 tsp Sugar
----------------- ORANGE SAUCE ----------------
2 tbl Cornstarch
2 tbl Brown sugar
1/8 tsp Salt
1/8 tsp Nutmeg
1/4 tsp Dry mustard
2 cup Orange juice
2 tbl Orange marmalade
Instructions:
Instructions: Rinse duckling and pat dry. Sprinkle body and neck cavities with salt.

Heat oil in skillet. Add rice and onion; stir and heat 3-4 minutes.

Stir in water chestnuts, ham, soy sauce, sherry and sugar. Skewer neck skin of duck to body. Fill carivy loosely with stuffing. Cover opening of body cavity with aluminum foil and tie legs loosely together. Place on rack in roasting pan.

Bake in moderate oven (350 degrees) for about 40 minutes per pound or until drumstick meat is tender. Brush duckling with sauce during last 10-15 minutes of roasting. Cool about 15 minutes before serving.

Serve with remaining sauce.

Makes 4 servings. ORANGE SAUCE:
Mix together cornstarch, brown sugar, salt, nutmeg and dry mustard in saucepan. Stir in remaining ingredients.

Place over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil briefly.

Makes about 2 cups.

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