Smoked Wild Duck
Wild ducks (allow 1 duck per person for hearty eaters) Salt Pepper Butter Red Wine Apples Onions
Soak ducks in milk for 4 to 5 hours. Take ducks out of milk. Salt and pepper inside and out. Cut up
apples and onions; stuff ducks with unpeeled apples and onions. Use a pit that cooks with smoke
only. Put ducks on pit and cook slowly with smoke from fire until ducks are tender. Add hickory
chips to fire for flavour. Make a marinating sauce of melted butter, red wine, salt and pepper.
Baste ducks often while cooking. Cooking time should take 2 to 4 hours depending on size of ducks
and temperature of fire. Note: Duck may be sliced and served cold as an appetizer. It can also be
ground and used for making a meat dip.
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