Directions

1. 1. Roast duckling in moderate oven (325°F.) 30 to 40 minutes or until tender.
2. 2. Cut orange rind into thin strips and cook in boiling water for a few minutes, until slightly tender.
3. 3. Fry vegetables quickly in fat from duckling. Remove from pan.
4. 4. Add orange juice, jelly and kummel to remaining fat. Blend thoroughly.
5. 5. Place duckling on toast, surrounded with carrots, onions and orange rind.
6. 6. If desired, garnish duckling with orange segments placed on the breast, a half orange and a lettuce heart on a skewer run through breast of duck.