Clean ducks thoroughly in and out. Remove lungs. Scald inside with boiling water until white. Salt and pepper inside and out.

Boil gizzards in 3 cups water, salt and pepper, 1/2 chopped onion and 1 clove garlic until tender. Save stock for dressing. Grind gizzard.

Dressing: Fry slowly until brown, not done, in 1/2 cup oil in deep skillet or pot. 2 med. chopped onions 2 minced clove garlic 1 green pepper, chopped 2 lg. stalk celery, chopped 1 lb. ground meat

Add 4 cups bread crumbs (or cornbread) and enough stock to make the dressing soft as you like. Add a little Kitchen Bouquet to brown dressing. Stuff the ducks and close. Butter the outside well. Place in baking pan sprinkled lightly with flour. Brown in 375 degree oven.

Sauce: Juice of 1 lemon 2 tbsp. Worcestershire sauce

Pour over browned ducks. Cover and cook at 350 degrees until tender, about 2-2 1/2 hours. Add water if necessary.