"Recipe for Roast Wild Duck by the Belvedere, Baltimore
Heart celery stalks
port wine
large hominy
currant Jelly
Salt
Clean ducks throughly, wipe with damp cloth. Season inside and out with salt. Stuff with stalks of celery and put in very hot oven( 500*) for 18 to 20 minutes ( total time). Baste with hot water and butter. Season half done with salt. Slice off breasts and take stock from pan. Add a little port wine, heat this sauce moderately. Pour over sliced breasts. Serve with large hominy in cream and currant jelly.  | 
