Hi Bettye, I’ll try to get the recipe and picture up in the Poultry section soon, but in the meantime, here’s the text for a terrific duck recipe. Enjoy! Duck with Raspberry Sauce When my grandpa used to hunt duck, we made this dish with wild duck. Grandpa still prefers the taste. Preparation Time: 17 minutes Roasting Time: 2 hours 30 minutes Serves 2 1 domestic duck (about 3 1/2 to 5 pounds), dressed 2 teaspoons salt, divided 3/4 teaspoon black pepper, divided 1 apple, cut into quarters 1 medium onion, cut into quarters 1/4 cup red raspberry jelly 1/4 cup water 1 1/2 tablespoons Dijon-style mustard 1 teaspoon lime juice 1. Preheat the oven to 350°F. 2. Discard duck giblets and neck. Sprinkle duck cavity with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stuff with apple and onion. Secure cavity with toothpicks. 3. Sprinkle duck with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Prick skin at 3-inch intervals. Place breast side up on a rack in a shallow roasting pan. 4. Roast duck, basting occasionally, until an instant-read thermometer inserted in inner thigh registers 185°F, about 1 1/2 hours. Cover loosely with foil. Roast for 1 hour longer. 5. Combine raspberry jelly, water, mustard, lime juice, remaining salt and remaining black pepper in a small sauce pan. Cook over low heat, stirring frequently, until heated through. Serve with the duck. Grandma's Secret Trick Grandma sometimes made a sauce using wine and the pan juices from the duck. She boiled 10 prunes in cranberry-apple juice until soft, then added the drained prunes, along with 3/4 cup red wine, to the roasting pan after removing the duck. She cooked the mixture until the liquid was reduced to 1 cup.