"Soused Wild Ducks" - cooking recipe

Ingredients

4 large ducks (Mallards, etc.)
Morton Season-All
1/4 c. oil
6 c. Burgundy wine
16 oz. canned sliced mushrooms
1 can cream of mushroom soup

Preparation

Season ducks liberally, inside and out, with Morton Season-All. Brown in oil.
Drain excess oil.
Add wine.
Bake, covered, breast sides down, one hour at 350\u00b0.
Turn breast side up.
Add drained mushrooms.
Re-cover and continue baking until tender.
When done, remove duck from sauce.
Add cream of mushroom soup and blend well. Bone duck and return to sauce.