wild ducks
raw apples, quartered or onions, peeled
salt and pepper
butter
sherry wine

Carefully pick; draw and wash ducks quickly in very little water. Stuff with either tart raw apples or onion (halved). Sprinkle liberally with salt, inside and out. Place breast side up in a shallow roasting pan. When duck is hot, but before it browns, rub breast and legs with butter. Bake at 500 degrees for 40- 45 minutes, depending on size. Baste every 5 minutes with the essence in the pan until they have cooked 30 minutes.

Baste each duck with sherry, letting a little wine seep inside. Coat with butter; baste again with pan drippings every 5 minutes. Red juice, not blood, should be seen when carved.