Honey Glazed Ducking with Pecan Cornbread Stuffing

1/4 tsp salt
1/2 cup honey
1/4 cup bourbon, if desired
1 cup sliced celery
1/4 cup chopped onion
1/4 cup butter or margarine
4 cups crumbled cornbread
1/2 cup chopped onions

Prepare glaze. Combine honey and bourbon, if used; bring to simmering stage; set aside. Prepare stuffing. Cook celery and onion in butter or margarine until tender but not brown. Add cornbread. pecans, salt and 1/4 cup of reserved glaze or 2 tbs each of honey and water; toss lightly. Stuff duckling cavities loosely and roast duck. Brush duckling with glaze or honey several times during last 30 minutes cooking time. Serve with spiced peaches.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana