Roast Water Fowl
|Wild ducks||14 1⁄2 Pound|
|Garlic||1 Clove (5 gm)|
|Unsalted butter||2 Tablespoon|
|Hot sauce||1⁄4 Teaspoon|
|Bacon slices||1 Pound|
|Cooked wild rice||4 Cup (64 tbs)|
Rub duck cavities with onion and garlic.
Combine butter, paprika, salt and hot sauce; rub into duck skins.
Truss legs together.
Wrap ducks in cheesecloth; place, breasts down, on rack in greased shallow pan.
Bake at 325 degrees for 1 hour, basting occasionally.
Turn ducks over; remove cheesecloth.
Cover ducks with bacon strips.
Bake for about 1 hour longer.
Serve ducks on platter of wild rice; garnish with spiced crab apples.