Rhubarb baked duck - duck

Method

• pre heat oven to 350
• mix 2 or 3 cups of chopped Rhubarb with cinnamon and sugar or honey.
• sprinkle the duck inside and out with salt, then stuff duck with Rhubarb mixture.
• put a layer of chopped Rhubarb on bottom of cast iron dutch oven or other suitable pot.
• place the duck in dutch oven, breast side up, add cup of water then completely cover duck with more chopped Rhubarb.
• cover the pot tightly with a lid, and put it in the center of preheated oven.
• cook for 60 minutes, checking the duck from time to time and add a little water if needed.
• as the duck cooks, melt the butter in a skillet on medium heat.
• remove skillet from heat just as the butter starts to brown.
• with a wooden spoon, stir in the four, mixing well.
• stir in cold orange juice, sugar or honey, and 1/4 teaspoon salt.
• mix well and put skillet back on the heat, stir until sauce thickens.
• when duck is done, remove duck from the pot and carve into serving pieces, discarding the Rhubarb.
• spoon the sauce over each helping.
• serve with rice, veggies and bread