Ingredients

• 2 ready to cook wild ducks (1 to 2 pound each)
• 1 orange, cut into wedges
• 3 -5 fresh celery leaves
• salt
• 1/2 cup apricot preserves
• 1/4 cup water
• 1 tablespoon prepared mustard
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon msg (monosodium glutamate) (optional)

Instructions

1. Season both ducks inside and out with salt.

2. Place half the orange wedges and a few celery leaves into the cavity of each bird.

3. Place birds, breast side up, on rack in shallow roasting pan.

4. Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender.

5. If necessary, cover pan with foil to prevent excess browning.

6. Prepare sauce by combining all (sauce) ingredients in a sauce pan.

7. Heat through (for about 5 minutes), stirring constantly.

8. During the last 10 minutes of roasting, baste ducks occasionally with sauce.

9. Remove ducks from oven; discard stuffing.

10. Serve over hot cooked rice.

11. Serve remaining sauce on the side.