1/2 c. orange juice
1/2 c. apple jelly
1 (4 to 4 1/2 lb.) dressed duck
1/2 tsp. salt
1 stalk celery, cut into 2-inch pieces
1 sm. onion, quartered
2 tbsp. butter
1 c. uncooked regular rice
1 (4 oz.) pkg. wild rice
Chopped fresh parsley
Orange twists
Parsley sprigs
Orange gravy

Combine juice and jelly in a small saucepan; cook over medium heat, stirring often, until jelly melts. Remove from heat, and set aside.

Rub cavity of duck with salt; stuff with celery and onion. Clove cavity of duck with skewers. Place duck, breast side up, on rack in a shallow roasting pan; dot with butter. Bake, uncovered at 375 degrees for 1 hour, basting often with jelly mixture. Cover duck loosely with aluminum foil; bake 1 to 1 1/2 hours, basting often.

Prepare regular and wild rice according to package directions; stir together, and spoon onto serving platter. Sprinkle with chopped parsley. Place duck on top of rice; garnish with orange twists and parsley sprigs. Serve with orange gravy. Yield: 4 servings.