Roast Duckling with Mushroom Walnut Stuffing

One 4-1/2 to 5-1/2 lb Duckling, thawed if frozen

1 tsp salt

1 cup thinly Sliced celery

1 cup chopped, peeled cooking apple

1 cup slice fresh mushrooms

1/2 cup chopped onion

1/4 cup butter or margarine

3 cups (1/2-inch) bread cubes

1/2 cup chopped walnuts

1/4 tsp leaf thyme

1/3 cup honey

2 tbs lemon juice

2 tbs flour

Wash and drain duckling; dry skin gently with paper towels. Sprinkle body and neck cavities with 1/2 tsp salt. Cook celery, apple, mushrooms and onion in butter until vegetables are tender but not brown. Stir in bread cubes, walnuts, thyme and 1/4 tsp salt; toss gently to mix. Fill neck and body cavities loosely with stuffing. Skewer neck skin to back. Cover opening with aluminum foil. Tie legs together loosely. Place on rack in shallow roasting pan. Roast in 325F oven until drumstick meat is tender, about 3 hours.

To make glaze, combine honey and lemon juice; bring to boil and boil 2 minutes. Brush duckling with glaze several times during last 30 minutes of baking time. Remove duckling and place on serving platter; keep warm. Drain fat off pan drippings. Pour drippings into measuring cup and add water as needed to make 1-1/2 cups liquid; return to pan. Stir in flour and remaining 1/4 tsp salt. Cook, stirring constantly, until thickened. Serve with duckling and stuffing.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana