Roast Wild Duck

• 1 Mallard or wood duck
• 1 onion
• 1 lemon and apple (apple is optional)
• squeeze or spray on margarine
• seasoning: herb, salt, pepper and garlic

1. Wake husband at 4:00 a.m., load his hunting jacket pocket with bird shot, shotgun shells.
2. Get out his shotgun (optional).
3. Serve him coffee (breakfast, optional).
4. Walk to front door, give friendly, kiss good-bye (optional).
5. Keep it friendly or hunt may be postponed.
6. Wait (who knows how long).
7. Important!
8. Husband plucks duck, you must keep hands clean of all feathers.
9. Preheat oven to 325u0b0 to 350u0b0.
10. Place duck in piece of foil (large enough to loosely wrap) and fold over at top.
11. Pinch on ends.
12. Place duck, breast down; cut apple and onion in quarters.
13. Stuff inside duck, squeeze margarine all over this side of duck.
14. Apply seasoning, turn duck over, apply margarine and seasoning and slice the lemon into 1/4 inch thick slices.
15. Place 2 slices of lemon on breast of duck.
16. Enclose in foil.
17. Place in shallow roasting pan.
18. Place in oven for 1 1/2 to 2 hours.
19. Serve with rice or dressing.

mallard, onion, lemon, margarine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=775487 (may not work)