2 (2 1/2 lb.) wild ducks
4 c. soft bread crumbs
1 c. fine chopped celery
1 c. fine chopped onion
1 c. seedless raisins
1 c. pecan meats, chopped
1/2 tsp. salt
1/2 c. milk, scalded
2 eggs, beaten
6 slices bacon
1 c. tomato catsup
1/4 c. Worcestershire sauce
1/4 c. A-1 Sauce
1/2 c. chili sauce

Mix bread crumbs, celery, onions, raisins, nuts, and salt together. Add hot milk to beaten eggs and then add to dry mixture. Fill ducks with this stuffing. Close slits by using poultry pin or by sewing. Place in roaster and cover each duck with 3 strips bacon. Roast uncovered at 350 degrees for 15-20 minutes per pound. Twenty minutes before serving, combine last 4 ingredients and baste ducks with this sauce. Garnish with parsley and slices of orange with a few candied cranberries in center of each slice. Skim fat from sauce and serve sauce with ducks. Serves 4.

Salt pork may be used in place of bacon in this recipe.