Chafing Dish Duck - cooking recipe

Ingredients

ducks
salt and pepper
Worcestershire sauce
apple
onion
celery
red wine

Preparation

Per duck:
Clean, wash and season each duck well with salt, pepper and lots of Worcestershire sauce.
Stuff each duck with one quarter each apple, onion and celery.
Place in roasting pan with 1/4 cup red wine per duck.
Cook until duck almost falls off the bone, basting frequently with the drippings and wine in the bottom of the pan.
Remove duck and cool.
Pull meat from carcass and shred.
Keep drippings from the pan for seasoning.
Add shredded duck to drippings.
Serve in chafing dish with party rolls or Melba rounds.
Great for a party!