1 med. duck
1/2 c. chopped onion
2 tbsp. chopped celery leaves
1/2 tsp. salt (can be omitted)
1/2 tsp. seasoned salt
1/2 c. chopped celery
1/4 c. butter
1 qt. dry bread cubes
3/4 c. chicken stock or bouillon
1/2 tsp. thyme
1/8 tsp. pepper

Thaw duck if frozen, then rinse and dry. Cook onion, celery and leaves in butter until tender. Add to bread and toss. Add stock to moisten, then mix in seasonings. Stuff the duck with this mixture.

Place breast up on a rack in a shallow pan. Roast at 325 degrees for 2 1/2-3 hours, until the juices run clear after piercing.