Title: Buffet Wild Duck
Categories: Entree Game Holiday Southern
Yield: 20 Servings

2		To 3 large cooking apples; cored and cut into wedges
10		1-1/2 lb to 2-pound wild ducks; dressed
2	c	Burgundy wine
1	c	;water
1	ts	Salt
1/2	ts	Pepper
		Butter sauce
		Orange twists (optional)
		Fresh rosemary leaves (opt'l
BUTTER SAUCE
1	c	Butter; melted
1/3	c	Lemon juice
1/4	c	Fresh parsley; chopped
1/4	c	Green onions; sliced
1	tb	Worcestershire sauce
1 1/2	ts	Prepared mustard

Place apple wedges in cavities of ducks. Arrange ducks in a single or double layer in an extra-large roaster or two large Dutch ovens; pour Burgundy and water over ducks. Cover and bake at 250 degrees F for 3 hours or until ducks are very tender, basting occasionally. Remove ducks from roaster, discarding apple wedges and pan drippings; let ducks chill thoroughly. Bone ducks, and cut meat into bite-sized pieces; return to roaster. Sprinkle meat with salt and pepper. Drizzle Butter Sauce over meat; toss gently. Cover and bake at 350 degrees F for an additional 30 minutes or until thoroughly heated. Transfer meat to serving platter, and garnish with orange twists and rosemary, if desired. Yield: 20 servings.

BUTTER SAUCE: Combine all ingredients in a saucepan; heat thoroughly. Yield: 1-2/3 cups.

From November, 1986 "Southern Living" Typos by Jeff Pruett

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