12 ounces wild rice mix 1 pound celery 1 pound green onion 8 pounds ducks 1 teaspoon salt 1/2 teaspoon pepper 3 apples, unpeeled and sliced 3 oranges, unpeeled and sliced 2 cups orange juice 1/2 pound mushroom, sliced 3 tablespoons butter 10 3/4 ounces cream of mushroom soup 1 cup water 2 cups oysters 

Line the bottom of a roasting pan with celery and 1/2 pound green onions. Season duck with salt and pepper. Stuff the ducks with the apple and orange slices. Place the ducks in the roasting pan and drizzle with orange juice. Cover and bake at 350 degrees for 4 hours or until tender. Remove the ducks and discard the fruit and vegetables. Cool and debone. Cook rice according to package directions. In a skillet sauté 1 cup chopped green onions and mushrooms in butter. Add cream of mushroom soup, water, and oysters; cook until heated. Stir until thoroughly combined. Add the duck meat and heat through. Serve over the cooked rice.Serves 8.