4 c. boiling water
1 c. uncooked wild rice
2 ready to cook ducklings (4-5 lb. each)
2 jars (4 1/2 oz. each) whole mushrooms, drained (reserve liquid)
3 beef bouillon cubes
1 c. long grain white rice
1 3/4 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter
1/2 c. coarsely chopped Brazil nuts
1/4 tsp. marjoram
1/2 c. honey

Pour boiling water over wild rice; cover and let stand 20 minutes. Drain. Wash ducklings; dry thoroughly. Fasten neck skin to back with skewers. Lift wing tips up and over back for natural brace. Add hot water to reserved mushroom liquid to measure 3 cups. Add bouillon cubes to this liquid in large skillet; heat until bouillon cubes dissolve. Add white and wild rice, salt and pepper; stir until mixed.

Heat mixture to boiling; reduce heat and cover. Simmer about 14 minutes, or until rice is tender. Fluff rice with fork; cover and steam 5 minutes. Cook and stir onion and celery in butter until onion is tender. Stir onion mixture, mushrooms, nuts and marjoram into rice mixture; toss lightly.

Heat oven to 325 degrees. Stuff body cavity of each duckling with rice mixture. Do not pack. Secure openings with skewers and string. Roast ducklings 2-2 1/2 hours. Brush with honey during last 15 minutes. Arrange ducklings on platter. 6-8 servings.