Preheat oven to 375 F.
Remove giblets (liver, heart, gizzard and neck) in plastic bag, wash giblets and duck in cold water. Place stuffing mix (rosemary stuffing, carrots, celery, potatoes, onion, garlic, peppers) into body cavity. Place in dutch oven and cover with extra vegetables and stuffing mix. Add giblets alongside. Add orange sauce (comes with duck), and extra favorite spices/herbs. Bake in oven until internal temperature of duck is 180 F (2-3 hours).
After removing most of the meat from the bones and putting it aside, I ended up with two quarts of broth made from the remaining carcass. Put carcass back in dutch oven and simmered for a few hours on low. This also helps clean out the baked on crusty stuff left on the dutch oven. Let cool and pour into two quart mason jar. Store in fridge for quick soups later, or use to make gravy for mashed potatoes or on bed of rice and vegetables.
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