4 c. soft bread crumbs
1 c. finely chopped onion
1 c. pecan meats, chopped
1/2 c. milk, scalded
2 (2 1/2 lb.) wild ducks
1 c. ketchup
1/4 c. A1 sauce
1/2 c. chili sauce
1 c. finely chopped celery
1 c. seedless raisins
1/2 tsp. salt
2 eggs, beaten
6 slices bacon
1/4 c. Worcestershire sauce

Mix bread crumbs, celery, onions, raisins, nuts and salt together. Add hot milk to the beaten eggs and then add to dry mixture. Dress ducks and fill with stuffing. Close the slits by using poultry pins or by sewing. Place in roaster and cover each duck with 3 strips of bacon. Roast uncovered in oven at 350 degrees allowing 15 to 20 minutes per pound. Twenty minutes before serving time, combine the last 4 ingredients and baste the ducks with the sauce. Garnish with parsley and slices of oranges with a few candied cranberries in center of each slice. Skim the fat from the sauce and serve the sauce with the ducks. Salt pork may be used in place of bacon. Serves 4 to 6.