Buffet Wild Duck
|Cooking apples||3 Large, cored and cut into wedges|
|Wild ducks||2 Pound, dressed (10 Units)|
|Burgundy wine||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Butter sauce||1 Tablespoon|
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 350Â° 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-size pieces, return to roaster.
Sprinkle meat with salt and pepper.
Drizzle Butter Sauce over meat, toss gently.
Cover and bake at 350Â° for an additional 30 minutes or until thoroughly heated.
Transfer meat to serving platter, and garnish with orange twists and rosemary, if desired.