Redhead Ducks with Fried Celery

Prepare and cook two redhead ducks the same as for roasting (No. 2063); dress and garnish around with celery prepared in two different ways. From four celery stalks, remove the outer branches, using only the white and tender ones; cut into four inch lengths half of the largest branches and blanch them as well as the four roots, peeled and cut in eight pieces then nicely pared; drain and put into a saucepan and cover to their height with a light ten degree syrup; cook on a slow fire, drain through a strainer and dip each separate piece into frying batter (No. 137) and fry to a fine golden color, ranging them afterward on each side of the ducks. Cut the remainder or tender stalks lengthwise into fillets the size of a straw, dip them in frying batter, then fry slowly to a fine color; drain, salt over and use them for decorating the ends of the dish. Serve separately a brown sauce (No. 414) reduced with white wine pressing into it the strained juice of an orange.