Heat oven to 350\u00b0.
Clean ducks; wash and pat dry.
Stir together salt, 1/2 teaspoon pepper and 1/4 teaspoon rosemary leaves.
Sprinkle in cavity and on outside of each duck.
Come in from duck hunt.
Insert a stick of butter inside a freshly cleaned Mallard duck.
Throw in hot coals of a fire for 7 minutes, covering duck entirely.
Remove duck from coals and use very sharp knife to cut paper-thin slices.
Serve on crackers.
Important!
Husband plucks duck, you must keep hands clean
br>Prick skin all over duck, remove as much fat as
Stir together salt, pepper and rosemary.
Sprinkle mixture inside and outside of ducks.
Stuff each bird with 4 pieces each of onion, apple and celery, and some butter.
Place, breast side down, on roasting pan rack.
Bake at 350\u00b0 for 40 minutes.
Baste frequently.
Ducks are done when juices are no longer pink.
Wash and dry duck thoroughly.
Rub the insides with salt. Fill the cavity with chopped apples and raisins.
Cover the breasts with bacon slices.
Roast the duck in moderate 325 degrees oven for 20 minutes to the pound.
Duck can be seasoned more with salt and paprika if desired.
Rinse duck under cold water and pat
Rub outside of each
duck
well with oil.
Place celery pieces inside of each duck
and salt and pepper to taste, both inside and out.
Roast in hot
oven
at
400\u00b0
for
20
to
30 minutes; serve 1 whole duck per person.
Fillet duck breasts on each side.
Slice filleted breasts into strips 1/2-inch wide and 3 to 4-inches long.
Put strips, Italian dressing, jalapeno slices and garlic salt in plastic bag. Refrigerate for 24 to 36 hours.
Brush the duck generously with butter or margarine.
Sprinkle with salt, pepper and flour.
Place the orange and onions in the cavity.
Roast in a covered roasting pan at 350\u00b0 for 1 1/2 hours. Remove cover last 15 to 20 minutes to allow skin to brown.
Place onion and apple in cavity of duck.
Place bacon slices over breast.
Wrap tightly in foil.
Place in baking pan and roast at 325\u00b0 until tender, about 3 to 4 hours.
Pick and wash duck thoroughly.
Rub 1/2
Season the inside of the duck and put the dried thyme
Rinse duck and pat dry.
Sprinkle inside and outside of duck with salt and pepper.
Stuff inside cavity with carrots and celery.
Place in pan and top with bacon.
Bake at 450\u00b0 for 30 minutes.
Baste often.
other use).
Place the duck in a roasting pan.<
sing kitchen twine, truss the duck, leaving enough twine to form
auce cooks.
Wash the duck, discarding (or reserving) any lumps
br>To serve, remove the wild boar from the pan and
mix well.
Add the duck; turn to coat evenly; let
reast side down, if preferred. Roast
at 500\u00b0 for