ANSWER: We have some very kind people in our communities, thank you for paying it forward.

DEAR SUN SPOTS: The YWCA is getting ready for our big Halloween Celebration and are asking for donations of costumes or decorations. Any items can be dropped at the YWCA. We are located at 130 East Avenue in Lewiston. We are also looking for Halloween enthusiasts to bring their love for the holiday and be a volunteer at this event. Together, we’ll make it a spooky good time for all!

If you would like to volunteer contact Jen at (207) 795-4050 ext 30. — No name, no town.

DEAR SUN SPOTS: Thank you for all you do for those in our community and surrounding area. If any Boy Scouts, Girl Scouts or outdoor enthusiasts are interested, I have camping equipment that they may have for free. Most items are in good condition. The following items are available: 8’x8′ four-person stand-up tent, two-person tent, backpacks, sleeping bags. Inflatable air and foam mattresses, small baking ovens, metal plates, cups and cooking pots plus water canteens. (207) 782-6183, when calling please leave a number and your call will be returned. — Bob, Auburn.

DEAR SUN SPOTS: I need your help once again. I am looking for the lady who came to my garage sale on Friday, September 9 on Blanchette St. in Lewiston. She bought two Richard Simmons VHS tapes and forgot to take the books that came with them. I have them here if she wants them. She can call me at (207) 782-8314. — Pauline, Lewiston.

DEAR SUN SPOTS: Soon it will be wild duck and geese hunting season. I cooked a duck according to this recipe and it was very good. I hope it helps others enjoy wild duck meat. — Gabrielle DeMoras, Lewiston.

Wild Duck à l’Orange

Roast for 25 minutes per pound at 325 degrees.


One 4-5 lb wild duck

1 cup orange juice

½ cup orange juice

¼ cup orange marmalade

1. First, using a prepared wild duck for cooking remove parts of the bird left inside. Wash the duck inside and out with clear water. Place the duck face up on a broiler pan and roast in the oven at 325 degrees to melt fat off duck.

Check broiler pan often and temporarily remove duck to empty fat out in a tin can to prevent oven fire. Put duck back on broiler pan and roast until most of the fat is melted off.

2. When most of the fat is melted off, place the duck in a small uncovered roasting pan. Pour a cup of orange juice over duck and baste duck as it continues to roast about every 10 minutes. Add more orange juice if not enough to cover bottom of the pan.

3. With 25 minutes remaining, make a paste with ¼ cup orange marmalade and remaining ½ cup of orange juice and paint all over the duck. Continue roasting the duck and finish adding the marmalade mixture to the duck every 10 minutes until no mixture is left. Roast until done.

ANSWER: Thanks for sharing Gabrielle, sounds delicious.

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