Singe and clean ducks.
Cut out oil sac at base of tail; cut off neck at body, leaving on neck skin.
Wash ducks under cold running water; dry with absorbent paper.
Rub cavities with salt.
Spoon Raisin-Orange Stuffing lightly into body and neck cavities.
If desired, leave cavity open while roasting and as dressing expands it will add to the attractiveness of the duck when served.
Place ducks, breast up, on rack in shallow roasting pan.
Lay four bacon pieces over breast of each bird.
Roast, uncovered, at 450°F 15 minutes for very rare, 20 minutes for medium rare, and 25 minutes for medium well.
Baste ducks occasionally with orange juice during roasting.
When ducks are roasted to the desired degree of doneness, place on heated platter.
(Reserve drippings from roasting pan for use in Orange Sauce preparation.) Garnish with watercress, orange slices, and whole cooked prunes.