Preheat oven to 275ø. Wash ducks thoroughly and rub well with salt and pepper (inside breast cavity also). Stuff a generous handful each of chopped onions and celery into each breast cavity. Line a large 9 x 13 baking dish with enough aluminum foil to pull over tops of ducks and make a steam tent (or use a covered roasting pan). Make a bed of remaining onions and celery in pan and place ducks, breasts down, in it. Pour sherry, mushrooms with liquid, and almonds over ducks. Take 2 of the peeled oranges and squeeze juice liberally over ducks. Place some larger orange peelings over the duck bodies (like aprons). Seal foil tent tightly and place in the oven at 275 ° for about 4 hours. After the first 2 hours, baste ducks and add more sherry if needed. Squeeze third orange over ducks, reseal and continue baking until tender (approximately 2 hours). Discard cooked orange peels before serving. Arrange cooked ducks on serving platter over a bed of wild rice. Spoon remaining pan juices over ducks. Wild rice may also be served on the side, if preferred. Yield: 6 servings.

Debby Cross (Mrs. Junius, Jr.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,