2 lg. mallards
1/2 c. chopped onion
1/4 c. brown sugar
2-4 slices bread, cubed
Dash of pepper
Dash of sage
1 bouillon cube
1/2 c. chopped celery
2 med. apples, cut up
1/4 c. chopped walnuts
1/4 c. raisins
1/8 tsp. marjoram
1/2 tsp. salt
1 c. warm water

Soak ducks overnight in salt and water brine. Drain ducks and place in roasting pan. Mix celery, onion, apples, brown sugar, walnuts, bread crumbs, raisins and seasonings. Dissolve bouillon cube in 1 cup warm water. Add 1/2 cup bouillon to dressing mixture to moisten. Place dressing around ducks. Bake at 325 degrees for 1 1/2 hours or until done. Serves 4.