3 wild ducks
Celery leaves
1 c. butter, melted
1/2 c. dry red wine
1 tsp. salt
Freshly ground black pepper
Apricot sauce
Baked hominy grits

Rub cavities of ducks with salt and pepper. Fill the cavities with celery leaves. Brush skin with 1/2 cup butter. Roast ducks breast side up at 450 degrees for 30 minutes, basting every 5 minutes with wine and remaining 1/2 cup butter. Carve ducks and keep them over boiling water. Save the juices to add to apricot sauce. Serve with apricot sauce and baked hominy grits. Serves 6.