2 mallard ducks cleaned
salt and pepper
1 large onion, chopped
2 ribs celery, chopped
4 slices bacon or salt pork
3 cups water
1 tsp. prepared herb seasoning
2 chicken bouillon cubes
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.
Add to pan: water, herb seasoning, and bouillon cubes.
Cook at 300 degrees for 3 hours, basting every 30 minutes. Smaller ducks should cook 2 hours.
When ducks have cooked, remove and wrap in aluminum foil to retain heat.
Serves 8 (if quartered).