Louisiana Duck

Originally from a community cookbook.

Mix together the celery , bell pepper , and onion.

Add enough mustard to this mixture to thoroughly coat the vegetebles.

Stuff the cavity of each duck with the vegetable mustard mixture.

Season each duck with garlic salt , black pepper , and red pepper.

Place ducks breast side down in a roaster.

Put a slice of bacon on the back of each duck.

Pour in the entire bottle worcestershire sauce.

Cover and bake at 300 degrees for approximately 3 hours.

celery ribs, bell pepper, onion, mustard, wild ducks, garlic salt, ground black pepper, ground red pepper, bacon, worcestershire sauce