Ingredients
2 wild ducks
1 onion
1/4 teaspoon thyme
3 pods garlic
1 6-ounce can frozen orange juice
1 teaspoon ginger
2 tablespoon honey
2 cups water
1 apple
1/2 teaspoon caraway seed
1/4 teaspoon celery seed
1/2 cup red wine
B&B sliced mushrooms
1/2 teaspoon marjoram
1 teaspoon Kitchen Bouquet
Method
Salt and pepper ducks well, stuff each with 1/2 of apple and 1/2 of an onion. Cook in a pressure cooker for thirty minutes. Remove and place in shallow roaster. Make a sauce with all the spices, water, wine and concentrated orange juice. Place duck in a 325-degree oven and baste frequently with sauce. Roast for 1 1/2 hours.