2 wild ducks, skinned
2 carrots
2 stalks celery
2 onions
4 slices bacon
1/2 apple
1/2 orange
2 c. red wine
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley, finely chopped

Wipe the duck. Season with salt and pepper. Fill center cavity with vegetables and fruit. Pour wine over top and place bacon on the breast and wrap in heavy duty foil. Bake in oven preheated to 350 degrees for 3 1/2 hours. Serve with marmalade and garnish with hot orange slices.