1 duck, about 6 lbs.
2 c. good dry red wine, burgundy or claret
1 tart apple, red, cored & diced
1/2 c. dried apricots, cut into thin slivers
2 tbsp. orange rind, cut into slivers
6 seeded raw prunes (may use up to 6 more)
1 tsp. salt
1/4 c. brown sugar
1 med. onion, sliced roughly
2 whole cloves
6 szechuan peppercorns or white peppercorns, roughly crushed

Cut duck into serving pieces. Mix wine and rest of ingredients and pour the marinade over the duck in a glass or porcelain bowl. Allow to marinate in the refrigerator for 2 days. Stir and turn once in awhile to make sure all of the duck is covered and in contact with the marinade.

Fry duck or bake it until tender. Remove prunes from marinade, cut into same size as the apples. Taste marinade and add soy sauce, water, more sugar, slivers of lemon peel or whatever pleases your taste. Heat and reduce to about half. Serve with the duck.