• 6 Wild ducks
  • 3 stalks celery, chopped
  • 1 large onion, chopped
  • 4 T. butter or olive oil
  • 2 cans Cream of Mushroom soup
  • 2 cans Cream of Chicken soup
  • 1 C. chicken broth
  • 1 soup can Burgundy Wine
  • 1/2 C. “Sarabella’s Wicked Sweet Chutney”

Salt ducks inside and out. Saute’ onion and celery in butter or oil until tender. Place ducks in roaster, breast side down. Combine celery, onion, mushroom soup, chicken soup, chicken broth, wine, and “Sarabella’s Chutney”. Pour over ducks. Cover, and cook for 2 hours at 300 degrees.
Turn ducks over, baste well, and cook 15 more minutes. Remove top, and broil for 10 minutes, if “crispiness” is desired. Serve with Rice Pilaf. Also, delicious with Southern grits. Serves 6.

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