3/4 C. onion, chopped
1 1/2 C celery, diced
3 T. butter
1 1/4 C toasted bread crumbs
1/3 C. dried apricots, finely chopped
1 T. brandy
1/2 t. salt
dash pepper
3/4 C. dry red wine or brandy
1/3 C. water
2 t. cornstarch
1 T. cold water
Heat oven to 450 degrees. Wash and dry ducks thoroughly and salt insides. SautE onion and celery in butter for 5 minutes combine with toasted bread cubes and apricots. Sprinkle with brandy, salt and pepper. Mix well, fill ducks loosely with stuffing, and fasten openings with skewers and lace closed. Place ducks in roasting pan. Combine wine and water and pour over ducks. Roast 30 minutes, basting frequently. Remove ducks from roaster and place on a hot platter. Skim fat from pan drippings. Dissolve cornstarch in water, stir into pan drippings and cook, stirring constantly until thickened. Serve gravy with ducks.
Recipes from 'Bear Soup and Salmon Mousse,'a Cookbook of the Alaska Department of Fish and Game.
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