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Ingredients

• 1 (5 pound) whole duck, neck and giblets reserved
• 1 (6 ounce) can orange juice concentrate, thawed, divided
• 1 teaspoon minced garlic
• salt and freshly ground black pepper to taste
•  
• Stuffing:
• 1 onion, coarsely chopped, divided
• 1 cup raisins
• 1 apple - peeled, cored, and cut into chunks (optional)
• 1 large carrot, thickly sliced
•  
• Basting sauce:
• 1/2 cup chicken broth
• 1/4 cup lemon juice (see Cook's Note)
• salt and freshly ground black pepper to taste
•  
• Duck Stock:
• 1 tablespoon olive oil
• 1 onion, coarsely chopped
• 2 cloves garlic, minced
• 1 carrot, thickly sliced
• 1 cup chicken broth
• 1/2 cup lemon juice (see Cook's Note)
• 1 cup orange juice
• 1 sprig fresh parsley, chopped
• salt and freshly ground black pepper to taste
•  
• 1 tablespoon sour cream

Description

A Splendid Roasted Duck, Stuffed With A Fruity Raisin Stuffing, Is Served With An Orange Reduction Sauce. It's The Centerpiece To An Unforgettable Dinner.

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