Kasha Stuffing for Roast Duck

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

2½ cups chopped onion
½ cup butter
½ pound mushrooms, sliced
2 cups cooked kasha (cooked in chicken stock or broth)
3 tart apples
2/3 cup raisins
1 tablespoon sage
1 teaspoon salt
Pepper to taste
2 (4½ - to 5 pound) ducks

Directions: In a skillet, cook onion in butter over moderate heat for 5 minutes, or until it is softened. Add mushrooms and sauté mixture over moderately high heat for 3 minutes. Transfer mixture to large bowl, add kasha, apples (which have been peeled, cored, and cut into ½-inch cubes), raisins, sage, salt and pepper. Fill cavities with stuffing, truss ducks, and prick skin with a skewer. Roast ducks on rack in large roasting pan in 450F degree oven for 5 minutes, reduce heat to 350F and roast ducks for 2 hours more. Transfer ducks to heated platter. Serves 8.