Lorna Laspia's Roast Wild Duck

• 2 or more wild ducks, plucked and drawn
• 4 tablespoons coarse salt
• 1 tablespoon poultry seasoning
• 1/4 teaspoon black pepper
• 1 cup olive oil
• 1/4 cup dry red wine
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1/2 cup butter
• 2 cups ketchup
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 teaspoon dry mustard

1. Cut the ducks into serving pieces consisting of legs, thighs and breast quarters (all with bones in).
2. Trim all fat and excess skin and discard along with backs, tails, nonmeaty necks and wings.
3. Rub the serving pieces thoroughly with coarse salt.
4. Rinse, pat dry and sprinkle with poultry seasoning and black pepper.
5. Combine the marinade ingredients and marinate duck pieces for 24 hours (refrigerate), turning them at least 5 or 6 times.
6. Heat the oven to 500 degrees.
7. Remove the pieces from the marinade (making sure they are well coated), place them in a baking pan and roast them until they are nicely brown, about 30 minutes.
8. Cover the pan tightly with aluminum foil, lower the heat to 325 degrees and bake for one hour, or until the pieces are fairly tender.
9. To make the sauce, saute the onion and garlic in butter over low heat until the onion is transparent; add the rest of the sauce ingredients and mix thoroughly.
10. Remove the foil from the pan, add the sauce to the duck pieces, turn them gently to coat them evenly and bake, uncovered, 15 to 20 minutes longer, or until slightly brown.

coarse salt, poultry seasoning, black pepper, olive oil, red wine, soy sauce, balsamic vinegar, onion, garlic, butter, ketchup, balsamic vinegar, brown sugar, mustard

Taken from cooking.nytimes.com/recipes/2828 (may not work)