Roast Duck In Mushroom Sauce
|Ducks||6 Pound (Two 3 Pound Each)|
|Cream and mushroom soup||2 Can (20 oz)|
|Red claret wine||1 Cup (16 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
Combine in a roasting pan the soup, wine and chopped onions.
Wash the ducks and stuff with carrots and celery.
Sprinkle with salt and pepper.
Put ducks in pan and coat with the sauce.
Cover with aluminum tent.
Roast in oven for 1 1/2 to 2 hours at 325 degrees.
Serve on platter with wild rice bordering them.
Use sauce over the rice.
Garnish with parsley.