- 3 wild ducks, cleaned
- 5 tablespoons LeBlanc's Barbecue Cane Jelly
- 4 tablespoons LeBlanc's Cane Seasoning
- 3 tablespoons vegetable oil
- One and one-half cups chopped onions
- 3 garlic cloves, minced
- 1 celery rib, chopped
- One-half cup chopped green bell peppers
- 1 tablespoon salt
- †8 ounces fresh mushrooms
- 1 cup water
- One-fourth cup white wine
- Preheat the oven to 350 degrees.
- Cut the ducks in half lengthwise. Clean out the cavity. Make an incision in each breast and stuff with one and one-half tablespoons of the cane seasoning and 2 tablespoons of the Barbecue Cane Jelly. Brown the ducks in hot vegetable oil. Add the onions, garlic, celery, and bell peppers. Cook, stirring, on medium-high heat. Add the salt, mushrooms, wine, and one-half cup water. Cover and bake for 1 hour. Remove the ducks from the oven and transfer them to a casserole dish. Spread 3 tablespoons of Barbecue Cane Jelly over the ducks and return to the oven, increasing the temperature to 400 degrees, and bake uncovered for 3 to 4 minutes.
- Place the pot with the pan drippings and mushrooms on top of the stove and add the remaining water. Bring to a boil. Season with additional salt if necessary.
- Serve the duck halves with rice topped with the mushroom gravy.