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Roast Brace Of Ducks

Dress and clean a brace (two) young domestic or wild ducks. Truss same as goose. If domestic ducks are used they may be stuffed. In the wild ducks place in each a head of celery; this is thought to improve their flavor. Domestic ducks should always be cooked "well done" and twice as long as wild ducks. Place the ducks on rack in dripping pan, sprinkle with salt and pepper, cover breast and legs with very thin slices of fat salt pork. Place in a hot oven and roast one and one-quarter hours, basting every five minutes (with fat in pan) for the first half hour, afterwards every ten minutes. Domestic ducks require a hotter oven than wild ducks or fowl. When tender, remove string and skewers. Place on hot serving platter, surround with Thorn Apples and serve with Olive sauce. 2 cups cracker crumbs. 1 cup English walnut meats broken in small bits.