Wild Duck Stuffed with Port Wine Sauce

Soak prunes for one night in a baking bowl covered with cold water. Take them out the following day. Dry with household paper. Cut them in half and remove the seeds. Place in a suitable bowl with the grated brown bread.

Peel, quarter and core the apples. Cut quarters into very thin slices. Add to the baking dish form. Mix. Season with salt, pepper, crushed tarragon and rosemary.

Rub wild ducks inside and out thoroughly with a wet dish rag. Add the prune stuffing. Plug openings with toothpicks. Rub ducks all over with salt and pepper. Heat light butter in a roasting pan. Place wild ducks in it.

Roast on all sides for 10 min. Add water gradually. Roast for 60 min. Baste frequently with the roasting stock. Remove ducks. Cover and keep warm.

For the sauce, dice streaky bacon and peeled shallots very finely. Fry bacon in a saucepan for 3 minutes until translucent.

Add onions and roast both. Extinguish with roast stock, port wine and orange juice. Rinse raisins under hot water. Drain and add to sauce form with ground almonds. Bring to a boil. Remove the saucepan from the stove. Mix in sour cream and cranberry jam. Rinse parsley under cold water. Dab dry and chop finely. Also add. Season to taste with salt and freshly ground pepper. Keep sauce warm. For the garnish parsley and grapes

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