one 5 pound Long Island duckling 1 clove garlic 4 carrots 8 medium onions 1 orange 3 tablespoons of currant jelly
Rub the duckling with garlic. Place in uncovered pan and bake 20 to 30 minutes per pound in 350ºF. oven, basting every 10 minutes. Remove duckling to heated through. Skim off excess fat from duck juices. Reduce juices over high heat to 1/4 of the original quantity. Slice carrots and onions and simmer in gravy. Cut orange rind in strips, boil in a little water a few minutes. Set aside. Squeeze the juice of an orange in the duck gravy. Add currant jelly, mixing well. Garnish duck with orange rind and serve with carrots and onions. Serves 6
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