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
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 151 (48%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 973.9mg||300 %|
|Sodium 166.5mg||6 %|
|Potassium 315.9mg||8 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.1g|
|Protein 14.4g||21 %|
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Calories per serving: 316
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