ROAST WILD DUCK 

2 wild mallard ducks 
1 tsp salt 
1/2 tsp pepper 
1/4 tsp 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 tsp pepper 
1/4 tsp rosemary leaves 
 
Heat oven to 350 degrees.  Clean ducks.  Wash and pat dry.  Stir
together salt, 1/2 tsp pepper and 1/4 tsp 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 tsp pepper
and 1/4 tsp 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.