Duck - Bag Roasted with Bacon and Oranges

I cooked the three ducks in individual "turkey" cooking bags. I removed the plastic bags full of orange gravy and saved them until the next day.

After I boiled the orange gravy in their bags, in a sauce pan for the recommended eight minutes, I cut them open and poured them into the crock pot that now held my three deboned ducks.

Loose small pieces of duck on one side, mostly whole breast pieces on the other side.

Add 2 sectioned oranges per duck. A bunch onion, some onion, celery. Some sweet pepper.

The oven gets set to 375. The ducks are placed in each bag. The vegetables are added. Both on top and inside the bird.

I removed the neck, heart, liver, gizzards. I was going to add them to my rice dish, but I didn't.

The butter gets poured on the bird. The seasoned salt gets sprinkled on. The bacon is laid across the top.

Roast for several hours until skin is browned. Temperature should be 145-165.

Take bones out and place meat in two piles. Small pieces and a pile of large pieces.

I heated up the duck and orange gravy the next day. Since I left the duck in the crock pot, the gravy was in the crock, but eventually became diluted.