Instructions: Singe the duck to remove pin feathers; wash and dry. Sprinkle inside and out with 2 teaspoons salt, 1/2 teaspoon pepper, the paprika and garlic powder. Grind or chop the liver, gizzard and heart.

Cook the onions and mushrooms in the fat for 5 minutes. Add the ground giblets and cook 5 minutes longer. Remove from heat. Add the parsley, noodles, eggs and remaining salt and pepper. Mix lightly, then stuff the duck. Sew the opening or fasten with skewers. Place on a rack in a roasting pan.

Roast in a 375 degree oven 2 1/2 hours, or until the duck is tender and brown. Turn duck twice during the roasting time.

Serves 4.

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