Duck a l'Orange

Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together.

Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside.

Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture.

Bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (

Drain fat from pan as it accumulates).

Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce.

For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil.

Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt.

Serve with duck.