Outdoorwild.com

4 ducks, cleaned
1 medium onion, chopped
2 potatoes, cubed
1 carrot, sliced
1 celery stalk, sliced (other vegies if preffered)
2 bay leaves
2 garlic cloves, chopped
salt and pepper to taste

Boil the cleaned ducks in water. Remove and let cool. Remove all meat from birds and return to a fresh pot of boiling water. Add all other ingredients. Cook until vegatables are done. Other spices may be added to inhance flavor as desired.

ORGANIC RECIPE.

1 medium onion, chopped  ORGANIC
2 potatoes, cubed  ORGANIC
1 carrot, sliced  ORGANIC
1 celery stalk, sliced (other veggies if preferred)  ORGANIC
2 bay leaves  ORGANIC or Home Grown
2 garlic cloves, chopped  ORGNIC
salt and pepper to taste   SEA SALT

There is no trick to these recipes other then organic food or home grown for healthier eating.

1 mallard,canvasback or small goose
stuffing:
1 apple, cored and chopped
1/2 cup celery, chopped
1 T. lemon juice
1 medium onion, chopped

Toss apples and lemon juice to prevent apples from turning brown. Add celery and onion
Cranberry Sauce:
2 cups water
1 1/2 cups whole cranberry, frozen
or canned
1 cup apple sauce
4 T. sugar
1/4 tsp. dry mustard
1 1/2 tsp. dry tarragon
1/2 tsp. salt

heat oven to 350 degrees. Mix stuffing and stuff into bird until cavity is 3/4 full. Place duck in roasting pan and cook for 45 minutes. While duck is cooking prepare cranberry sauce. Bring water to boil and add cranberries, apple and sugar. once soft, mash with potato masher. Add remaining ingredients. Reduce heat and simmer for 10 minutes to blend flavors. After duck has baked for 45 minutes, remove from oven and drain off any fat. Return duck to oven and cover with half cranberry sauce. Cook another 45 minutes occasionally basting with remaining cranberry sauce.

4 mallards or coots
1 tsp. basil
1 tsp. salt
1/4 tsp. fresh ground pepper
1 cup orange marmmalade
1/2 cup orange juice
1 T. soy sauce, cornstarch and water

Broil ducks or coots on rotisserie for about an hour. Combine remaining ingredients except cornstarch in a sauce pan. Bring to boil. Make a thin paste of corn- starch and water. gragually add to orange mixture, stirring continuously. Cook until mixture coats a spoon. Baste birds with sauce 3 times during the last 30 minutes of cooking time.

1 piece Back strap, 8 inches long
1/4 cup cider vinegar
3 t. olive oil
salt and pepper
2 fresh garlic cloves, crushed tarragon
1 onion, chopped fine
1/4 lb. blue cheese
1/2 cup red wine

Marinate back strap in vinegar, olive oil, salt, pepper, garlic and tarragon for 2 hours in refrigerator. Remove and beginning about one inch from either end, slice the strap almost all the way through forming a pocket in the meat. Mix together one onion, blue cheese more salt and pepper. Pack mixture into meat pocket. With opening upward, pour in 1/2 cup red wine. Use toothpicks to close opening. Wrap in foil open side up. Cook in pre heated oven at 350 for 1 hour depending on thickness of meat. Slice into sections and arrange on platter to serve.