A festive fowl for Christmas dinner....

• 3 cups bread cubes
• 1 cup raisins or chopped prunes
• 1/2 cup chopped dried apricots
• 1 small onion, chopped - about 1/4 cup
• 1 tsp. grated orange peel
• 1/4 cup orange juice
• 2 T. butter or margarine - melted
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1 egg, beaten
• 1 - 4 to 5 lb. duckling

Preparation -
In a large mixing bowl, combine all ingredients except the duck. Spoon a small amount of the fruit stuffing into the duck's upper chest cavity. Cover with the neck skin. Fold the wings under the duck's back. Spoon fruit stuffing loosely into the body cavity. Spoon the remaining stuffing into a greased baking dish; cover and refrigerate. (Place this dish of stuffing in the oven for the last 30 minutes of roasting time.) Place the duck, breast side up, in a shallow roasting pan. Roast in a preheated oven at 350º. loosely covered with foil, for about 2-1/2 hours. Remove the foil and roast for 30 more minutes or until the skin begins to turn golden brown. Let the roast duck stand for at least 10 minutes for easiest carving.