2 wild ducks
1 onion, quartered
1 apple, quartered
1 orange, quartered
1 1/2 cups butter (no substitute)
1 cup dry sherry
1/2 cup bourbon
Cooked wild or white rice
Rinse cleaned ducks. Stuff with onion, apple and orange pieces.
Melt butter in a heavy Dutch oven. Add sherry and bourbon.
Place ducks in Dutch oven and spoon liquid over ducks. Bring to a boil; reduce heat. Let simmer 2 1/2 hours, basting several times during cooking.
Serve over wild rice or wild and white rice mixed.
Yields 2 to 4 servings.