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.
Cajun Country -- New Iberia, Louisiana