Cantonese Duck - cooking recipe

Ingredients

2 ready to cook wild ducks (1 to 2 pound each)
1 orange, cut into wedges
3 -5 fresh celery leaves
salt
Sauce
1/2 cup apricot preserves
1/4 cup water
1 tablespoon prepared mustard
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon msg (monosodium glutamate) (optional)

Preparation

Season both ducks inside and out with salt.
Place half the orange wedges and a few celery leaves into the cavity of each bird.
Place birds, breast side up, on rack in shallow roasting pan.
Roast uncovered in a hot (400\u00b0F/200\u00b0c) oven for 1 hour or until tender.
If necessary, cover pan with foil to prevent excess browning.
Prepare sauce by combining all (sauce) ingredients in a sauce pan.
Heat through (for about 5 minutes), stirring constantly.
During the last 10 minutes of roasting, baste ducks occasionally with sauce.
Remove ducks from oven; discard stuffing.
Serve over hot cooked rice.
Serve remaining sauce on the side.