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Wild Ducks with Orange Sauce
Allow at least 1/2 duck per person to be served. Salt ducks, and in large pot combine: water, onions, sage, celery salt, black pepper, Accent and 5 tablespoons butter per duck. Place ducks, sage, onions, and celery salt in water and cook gently for 4 to 5 hours. Test often for doneness, since age of ducks will determine cooking time. As ducks become tender, remove from water and place in roasting pan. Reserve stock. Put 1 tablespoon butter inside each duck. Sprinkle inside and with out Accent and black pepper. Baste pan of ducks with 2 cups of stock. Add 4 tablespoons of butter per duck. Brown slowly for 20 to 30 minutes in 250-degree oven, basting often. Serve with Orange Sauce.
Orange Sauce: Combine ingredients in top of double boiler. Heat thoroughly. When dissolved and smooth, serve hot over roast duck.
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