Roast Duck With Orange Glaze

• 1 domestic duck (4 to 6 pounds)
• 1 teaspoon caraway seeds
• 1/2 medium green pepper, finely chopped
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 tablespoon rubbed sage
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Pinch dried thyme
• Pinch ground nutmeg
• 4 cups crushed seasoned stuffing
• 1/2 cup packed brown sugar
• 2 tablespoons plus 1-1/2 teaspoons sugar
• 2 tablespoons cornstarch
• Pinch salt
• 1 cup orange juice
• 1 tablespoon grated orange zest
• 1 drop hot pepper sauce

1. Preheat oven to 350u0b0. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, saute vegetables in oil. Stir in broth, seasonings and stuffing.
2. Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan.
3. Bake, uncovered, 2-1/2 to 3-1/4 hours or until a thermometer reads 180u0b0 for the duck and 165u0b0 for the stuffing. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving.
4. Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.

caraway seeds, green pepper, onion, celery, olive oil, chicken broth, sage, salt, pepper, thyme, ground nutmeg, stuffing, brown sugar, sugar, cornstarch, salt, orange juice, orange zest, pepper

Taken from www.tasteofhome.com/recipes/roast-duck-with-orange-glaze/ (may not work)