2 wild mallard ducks
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rosemary leaves
1 medium onion, chopped into 8 pieces
1 apple cut into 8 pieces
2 stalks of celery chopped
1/2 cup butter melted
1/4 teaspoon pepper
1/4 teaspoon rosemary leaves
Heat oven to 350 degrees. 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.
Place half the onion, half the apple and half the celery in each cavity. Place ducks breast side down on rack in open shallow roasting pan. Roast 40 minutes. Combine butter, 1/4 teaspoon pepper and 1/4 teaspoon rosemary leaves. Baste duck frequently during roasting. Turn ducks and roast 50 minutes longer or until done.
Ducks are done when juices are no longer pink when meat is pricked and meat is no longer pink when cut between leg and body. Remove ducks from pan. Split in half lengthwise. Discard stuffing.