Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea to 3 large cooking apples;
-cored and cut into wedges
10 ea 1-1/2 lb to 2-pound wild
-ducks; dressed
2 c burgundy wine
1 c ; water
1 ts salt
1/2 ts pepper
1 butter sauce
1 orange twists (optional)
1 fresh rosemary leaves (opt'l

--------------------------------BUTTER SAUCE--------------------------------
1 c butter; melted
1/3 c lemon juice
1/4 c fresh parsley; chopped
1/4 c green onions; sliced
1 tb worcestershire sauce
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

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