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