2 ducks
1/2 c. salt to wash
1/2 c. vinegar to wash
2 (14 oz.) cans sauerkraut
3 to 4 slices bacon
3 stalks celery, chopped
1 sm. orange, peel & section
1 apple, chopped
1 sm. onion, chopped

Wash ducks in a solution of salt and vinegar. Place layer of kraut (with juice) in a 9 x 13 inch pan. Mix celery, orange, apple and onion, stuff ducks. Place ducks, breast up, on top of kraut. Put any remaining stuffing mixture around the ducks. Cover with bacon and additional onion. Bake at 300 degrees for 3 hours. If ducks tend to be fat, remove excess fat as they cook. Serves 4 to 6.