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