Stuffing makes it special; serve with one of your favorite barbecue sauces
2tsp. baking soda
2c. day-old bread crumbs
¼c. melted butter or regular margarine
¼c. diced orange sections
¼tsp. grated orange peel
¾c. diced celery
1c. cooked prunes, pitted and quartered
Bacon slices or strips of salt pork
Cover ducks with cold water to which baking soda has been added. Simmer 1 hour; remove from water; drain. Rub inside and out with salt and pepper.
For stuffing, toast bread lightly in butter in large skillet. Add oranges and peel, celery, prunes, ½tsp. salt and ⅛ tsp. pepper; toss together lightly. Stuff ducks lightly and truss. Place on rack, breast side up, in shallow roasting pan. Lay 4 to 6 slices bacon across each.
Roast in moderate oven (350°), allowing 15 minutes per pound for young birds, 20 minutes for older, basting frequently with pan drippings until well done.