10 slices enriched white bread torn into small pieces (8 cups)
1 1/2 c. diced unpeeled apple
1 c. chopped walnuts
1/2 c. chopped celery
1 c. orange juice
1 c. light brown sugar
1 egg, slightly beaten
2 tbsp. grated orange rind
1 tsp. salt
1/4 tsp. pepper

In large mixing brown or pan, combine bread, apple, walnuts and celery. Blend together orange juice, brown sugar, egg, orange rind, salt and pepper. Pour over bread mixture, tossing lightly until all ingredients are moistened. Use to stuff 5 to 6-pound duckling. Or spoon into greased 9x13-inch pan and bake in preheated 350°F oven for 50 to 60 minutes, or until golden brown.

Roasting Duckling:

Set out large roasting pan with rack. Preheat oven to 425°F. Stuff and lace a 5 to 6 pound duckling. On roasting rack place duckling, breast-side up. Brown duckling in oven for 20 minutes. Reduce heat to 325°F and continue roasting until leg joint moves easily, allowing about 20 minutes per pound.

Submitted by: Ellyn Carter