Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea To 3 large cooking apples; 1 ts Salt
-cored and cut into wedges 1/2 ts Pepper
10 ea 1-1/2 lb to 2-pound wild Butter sauce
-ducks; dressed Orange twists (optional)
2 c Burgundy wine Fresh rosemary leaves (opt'l
1 c ;water

------------------------BUTTER SAUCE-----------------------------
1 c Butter; melted 1/4 c Green onions; sliced
1/3 c Lemon juice 1 tb Worcestershire sauce
1/4 c Fresh parsley; chopped 1 1/2 ts Prepared mustard

Place apple wedges in cavities of ducks. Arrange ducks in a single
or double layer in an extra-large roaster or two large Dutch ovens;
pour Burgundy and water over ducks. Cover and bake at 250 degrees F
for 3 hours or until ducks are very tender, basting occasionally.
Remove ducks from roaster, discarding apple wedges and pan
drippings; let ducks chill thoroughly.
Bone ducks, and cut meat into bite-sized pieces; return to roaster.
Sprinkle meat with salt and pepper. Drizzle Butter Sauce over meat;
toss gently. Cover and bake at 350 degrees F for an additional 30
minutes or until thoroughly heated. Transfer meat to serving
platter, and garnish with orange twists and rosemary, if desired.
Yield: 20 servings.

BUTTER SAUCE:
Combine all ingredients in a saucepan; heat thoroughly. Yield:
1-2/3 cups.

From November, 1986 "Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-09-95

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