3 to 4 ducks
Salt and pepper, to taste
1 apple, quartered
1 onion, quartered
1 rib celery, cut into pieces
1/2 cup butter
1 (6 ounce) can frozen orange juice, undiluted
2 (6 ounce) cans mushrooms
1 1/2 cups red wine
2 boxes long grain and wild rice with seasoning
1/2 cup chopped parsley

Season ducks with salt and pepper and stuff ducks with apple, onion and celery. Place ducks in roaster and put pats of butter over duck. Pour orange juice, mushrooms and wine over ducks. Bake covered for 4 hours at 400 degrees F. Baste once or twice during cooking. Sauce should thicken.

Prepare rice according to package directions. Stir in parsley. Remove meat from ducks. Layer rice and duck meat alternately. Pour sauce over and bake 1 hour at 375 degrees F. Freezes well.

Yields 10 to 12 servings.