Cantonese Duck

Ingredients

• 2 ready to cook wild ducks (1 to 2 pound each)
• 1 orange, cut into wedges
• 3-5 fresh celery leaves
• salt

Sauce

• 1/2 cup apricot preserves
• 1/4 cup water
• 1 tablespoon prepared mustard
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon msg (monosodium glutamate) (optional)

Directions

1. 1

   Season both ducks inside and out with salt.

2. 2

   Place half the orange wedges and a few celery leaves into the cavity of each bird.

3. 3

   Place birds, breast side up, on rack in shallow roasting pan.

4. 4

   Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender.

5. 5

   If necessary, cover pan with foil to prevent excess browning.

6. 6

   Prepare sauce by combining all (sauce) ingredients in a sauce pan.

7. 7

   Heat through (for about 5 minutes), stirring constantly.

8. 8

   During the last 10 minutes of roasting, baste ducks occasionally with sauce.

9. 9

   Remove ducks from oven; discard stuffing.

10. 10

    Serve over hot cooked rice.

11. 11

    Serve remaining sauce on the side.