Roast Duck with Orange Dressing

1 duck (about 5 lbs.)
2 strips bacon
Salt

DRESSING:
1 1/2 cup diced celery
1/2 cup diced onion
1/4 tsp. garlic
4 cup dry bread (half cornbread)
1/2 tsp. sage
1 medium orange, peeled and diced

Saute celery, onion, and garlic in oil or butter on low burner for 5
minutes. Let stand 5 minutes. Mix together the bread, sage, and orange.
Add sauteed vegetables. Add enough chicken broth or liquid to moisten and
hold together. Stuff the duck. Place bacon on top. Bake at 325 degrees 3
to 4 hours or until when tested done by moving one of its legs easily.
Salt
and pepper inside of 1 skinned and gutted possum. Place in a roasting pan
with a small amount of water in bottom. Bake for one hour in a slow oven.
Remove lid and continue to bake until skin is brown. Keep ground ginger,
chili powder, and paprika in the refrigerator. Once opened, these spices
loose their flavor quickly. Place fresh ginger root in a plastic bag and
store in the freezer. It will keep for months. Just grate the amount you
need and return it to the freezer. You'll shed fewer tears when peeling
and
chopping onions if you chill them thoroughly in the refrigerator
beforehand.
A marinade helps tenderize tough meats and also adds flavor. Here's one
for
beef, lamb, pork, or venison. In a glass bowl, mix 1 cup vegetable oil
with
1/2 cup dry red wine. Add 1 onion (minced), salt, pepper, and thyme or
rosemary to taste. Add meat and roll it over in the marinade. Cover and
refrigerate overnight.


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