1 duckling (3 to 5 lbs.)
Salt & pepper to taste
2 tsp. lemon juice
Orange Stuffing (below)

Chop off lower part of wing, pull out all loose fat from inside neck. Sprinkle inside with salt and pepper. Rub with lemon juice. Prick skin to let fat escape during cooking. Stuff lightly. Roast uncovered, 450 degrees for 15 minutes, reduce heat to 350 degrees; roast for 1 1/2 to 2 hours.

ORANGE STUFFING:

1 c. celery, diced
1/4 c. butter
2 tbsp. grated orange rind
1 c. diced orange sections

Cook celery in butter until tender. Add orange rind and sections and toss. Stuff bird lightly.