Rub ducks with bacon drippings, then pat with flour (this is to keep the ducks from browning too soon). Stuff each duck with 1/4 apple, 1/4 onion and celery. Place in roasting pan; pour on consomme and water. Bake, covered at 275 for 4 hours, basting frequently. Add wine and bake 1/2 hour more. Scrape flour off ducks and brown. MRS FLORA BELLE ANDERSON MARVELL, AR From the book <High Cotton Cookin>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.
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