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).

Revised 2/17/2006.