Wild Duck With Orange Sauce

• 1 bunch celery, chopped
• 2 Bermuda onions, chopped
• 2 apples, chopped
• 2 oranges, chopped
• 6 wild Mallard ducks
• salt and pepper to taste
• 1 tsp. poultry
• 4 bay leaves
• 4 c. fresh orange juice
• 4 c. chicken or duck stock
• 4 c. white wine
• Grand Marnier to taste

1. Chop celery, onions, apples and oranges.
2. Clean, wash and dry ducks thoroughly.
3. Pack tightly in roasting pan and cover with water.
4. Bake 2 1/2 hours at 350u0b0.
5. Discard fatty cooking water. Clean, wash and dry ducks again.
6. Stuff each with celery, onions, apples and oranges.
7. Pack them tightly into clean pan (breast down).
8. Add spices and cover with juice, stock and wine.
9. Cover and bake 4 to 5 hours (depending on size of ducks).
10. Use several cups to fill saucepan.
11. Reduce until thickened (you may also use cornstarch).
12. Add Grand Marnier to taste.

celery, bermuda onions, apples, oranges, mallard, salt, poultry, bay leaves, orange juice, chicken, white wine, grand marnier

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234814 (may not work)