ROAST WILD DUCKS

ROAST WILD DUCKS 2-3 ducks 1 tbsp. salt 1/2 tsp. pepper 1 tsp. seasoning salt 1/2 tsp. garlic powder 1 tsp. poultry seasoning 1/2 tsp. ground ginger 2-3 dashes cayenne pepper

Press wings of ducks close to body and tie twine around entire upper portion. Tie legs together. Place in open roasting pan. Prick skin with fork over the entire surface of the ducks, pricking every inch. Roast at 350 degrees for 1 hour with a piece of foil loosely placed over ducks to prevent their becoming dry. Meanwhile, mix seasonings together. Remove ducks from oven and when cool enough to handle, rub seasoning mixture thoroughly inside and out of ducks.

Return to oven and roast for 25 minutes to the pound or until skin is very crisp, but meat is moist and tender. Baste with hot water if ducks seem to be sticking to pan. If not crisp after cooking, turn on broiler for a few minutes.

Scrape all crusty parts of roasting pan to make gravy. Make by standard brown gravy recipe or if preferred, you can add giblets to gravy.

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