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Ingredients

•   4 teal or 2 mallard or pintail ducks
• 3   cloves garlic, slivered
•   Salt
•   Cayenne pepper
• 1 cup   coarsely chopped celery
• 2 cups   coarsely chopped green bell pepper
• 2 cups   coarsely chopped onion
• 1/2 cup   dry sherry
•   All-purpose flour
• 8   strips thickly sliced bacon, divided
• 1 cup   chicken broth
• 1 pound   fresh white button mushrooms, stems removed and sliced
• 1 pound   tompinambours (Jerusalem artichokes or sunchokes), peeled and chopped, or 1 pound turnips, peeled and cut into chunks
• 2 tablespoons   chopped parsley

Description

With A Sharp, Pointed Knife, Make One Or Two Slits (depending On Size Of Ducks) In Duck Breasts. Insert One Or Two Slivers Of Garlic In Each Slit. Rub Outside And Inside Cavities Of Ducks With A Liberal Amount Of Salt And Cayenne. Place Ducks, Breast-sid

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