10 to 12 lb. duck
2 lb. Vidalia onions
1 box con muffin mix
1 c. raisins
1/2 c. white wine

Choose large duck with firm breast and thighs. Wash. Inspect cavity. Put wire rack in large stew pot. Add 2 inches of water. Set duck in pot with legs up. Cover.

Steam duck for 1 hour or until leg bones more freely. Cool and dry. Remove to roasting pan. Add raisins and wine to corn bread mix. Stuff cavity. Lay whole onions in and around duck.

Bake at 350 degrees for 2 hours or until skin is brown and onions baked. Serve with rice and giant green peas.