2 mallards
1 c. wild rice
2 tsp. salt
2 tbsp. minced onion
2 tbsp. minced green pepper
2 tbsp. minced celery
1 (4 oz.) can chopped mushrooms, drained
1/4 tsp. pepper
1/4 lb. butter, melted
2 c. orange juice

Mallards should be soaked in salt water for 2-3 hours, then aged at least overnight in refrigerator, wrapped in a wet towel. The next day, cook wild rice in 1 quart water with 1 teaspoon salt 40 minutes. Drain off unabsorbed water and dry rice by spreading on towel or shaking pan over low fire. To the rice add the onion, pepper, celery, mushrooms, 1 teaspoon salt, the pepper and the melted butter. Stuff the mallards with the dressing and roast at 350 degrees for 2 hours. Baste frequently with the orange juice mixed with equal parts of water. Remove any excessive grease that collects each time, before basting, with a bulb-type baster. Serves 4.