Duck In Burgundy - cooking recipe

Ingredients

2 cleaned ducks
salt
1/2 apple, cored and chopped
1/2 c. chopped celery
1/2 c. chopped onion
1 1/2 c. Burgundy wine

Preparation

Salt cavity of ducks.
Stuff with apple, celery and onion. Place in pressure cooker with 1 1/2 cups water.
Cook at 10 pounds pressure for 25 minutes.
Remove from pan and discard stuffing and broth.
Place ducks in roaster, breast down.
Add butter and cook on top of stove until browned.
Add wine, cover and bake at 325\u00b0 for 1 hour or until done.