Duck l'Orange

4 ducks
Salt, pepper, and flour
2 onions, coarsely chopped
2 cloves garlic, chopped fine
1 bell pepper, chopped
1 cup sherry
1 cup orange juice
5 slices bacon
2 cups water
1/4 cup Grand Marnier liqueur
Mushrooms

The day before you cook the ducks, make slits in duck's breast with sharp
knife, insert garlic in slits. Rub duck with salt and pepper; stuff the
cavities with onions and bell peppers. Place the ducks in a pyrex dish
large enough to hold four ducks. Place ducks breast down; add remaining
onions and bell peppers. Pour the sherry over the ducks. Cover and
refrigerate overnight. The next day, drain and save the marinade. Dust
the ducks with flour and set aside. Cook bacon in large iron pot until
crisp. Drain bacon. Put aside. Brown ducks well and remove; add onions
and pepper. Cook until wilted. Pour in marinade, orange juice, Grand
Marnier and water. Add bacon. Bake covered in preheated oven at 350
degrees for 2 hours until tender. Baste occasionally. Add more water if
gravy becomes too dry. Thirty minutes before taking out of oven, add
mushrooms.


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