If Turkey simply isn’t your favorite or you feel like it’s just been over done, our friends at Frolicking Frog Cellars have offered this recipe up as something different.

1 ready-to-cook duckling (5 to 6 pounds)

2 large onions finely chopped

1 cup sliced celery

2 teaspoons salt

1/8 teaspoon sweet paprika

2 cups finely chopped tart apples

1/3 cup brown sugar

1 clove garlic minced

1 teaspoon cornstarch

½ cup butter or margarine

1 can (6-ounce) frozen orange juice  Concentrate, thawed

½ cup butter or margarine

Set oven for slow, 325 degrees  about 3 to 3.5 hours. Place breast side up on rack in shallow open pan.  Roast. Meanwhile combine sugar, salt, cornstarch, add thawed  orange juice concentrate (do not dilute). Stir over moderate heat until slighted thickened, let set.  Then, sautee and combine butter or margarine with paprika, garlic, apples, celery until blended well.  An hour before duckling is done brush entire surface with orange juice glaze, every 15 minutes until Duckling is done. Clock 10 minutes into finishing roasting time for smoothing over Ducking the sautéed ingredients, then serve.

Recipe courtesy  Frolicking Frog Cellars