2 ducks, cleaned
Salt & pepper
4 sm. chopped onions
4 stalks onion
1 c. chopped parsley
1/3 c. red wine
1/2 c. chicken stock
1 tbsp. cognac
1 bay leaf
2 tbsp. flour, blended with 1/3 c. orange juice
5 tbsp. heavy cream cheese

Preheat oven to 450 degrees. Sprinkle ducks with salt and pepper inside and out. (Ducks are greasy so I place a potato or apple in the cavity to soak up the grease.) Mix onions, celery and parsley, stuff ducks with this mixture. Place ducks in pan, add wine, chicken into sauce and blend with flour and orange juice. Add to pan juices and bring to boil. Reduce heat and simmer for 3 minutes. Blend in cream cheese. Carve Ducks and pour sauce over.