Wild Duck with Pecan Stuffing

4 1 pound wild ducks; dressed
4 c Soft breadcrumbs
1 c Onion; finely chopped
1 c Celery; finely chopped
1 c Seedless raisins
1 c Pecans; chopped
2 Eggs; beaten
1/4 c Milk
12 sl Bacon
1 c Catsup
1/2 c Chili sauce
1/4 c Worcestershire sauce
1/4 c Steak sauce (A-1?)
Parsley (optional)
Orange slices (optional)
Cranberries (optional)

Rinse ducks thoroughly with water; pat dry. Combine breadcrumbs, onion, celery, raisins, pecans, eggs, and milk, mixing well. Spoon mixture into cavities of ducks; close cavities with skewers. Place ducks, breast side up, on rack in a roasting pan. Wrap 3 slices of bacon around each duck. Bake, uncovered, at 350 degrees F for 1 hour. Combine catsup, chili sauce, Worcestershire sauce, and steak sauce; mix well. Pour over ducks; and bake an additional 15 to 30 minutes or until desired degree of doneness. Skim off fat from sauce and discard fat; serve sauce with ducks. Garnish with parsley, orange slices, and cranberries, if desired. Yield: 4 servings.

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