Baked Duck
(basic recipe for baking all ducks)

Two mallard ducks cleaned
salt and pepper
1 large onion, chopped
2 ribs celery, chopped
4 slices bacon or salt pork
3 cups water
One Quarter tsp. each of basil, Sage and oregano
1 pint of chicken stock

Salt and pepper ducks. Place in baking pan. Add half of onion and half of celery; place other half in body cavities. Strip bacon (2 slices per bird) across breast.

Put chicken stock or water with bouillon cubes in a pot with the herb seasonings. Cook at 300 degrees for 3 hours, basting every 30 minutes. Smaller ducks should cook 2 hours. When ducks have cooked, remove and keep warm. Serves 4.

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