Stuff each duck with 1/4 each of apple, onion and celery. Place in roasting pan with 1/4 cup red wine per duck. Cook until duck almost falls off bone. Baste occasionally with wine and dressings in bottom of pan. Remove duck and cool. Remove meat from bone and shred meat. Add shredded duck to drippings. Always serve with UNCLE BEN'S® long grain and wild rice mix, orange congealed salad and seasoned green beans.