young ducks, shot by me, cleaned by someone else, and cooked rare.
If doing whole plucked ducks... bake at 500 degrees and vary the time by size: 25 mintues for mallards, twenty for pitails and woodies, 15 for teal. They should be well browned on the outside and blood rare on the inside. God they're good. ALSO: cok them on a rack and place rock salt under the rack about a 1/4 inch deep--this will keep the grease from smoking up the house.
Serve with garlic toast, lots of red wine (you can begin drinking as soon as you turn on the oven... even sooner if you like), and a side dish of wild rice mixed with with diced apple and pork sausage.
NOTE: Most women find this rare roasted duck--with blood leaking from pellet holes--gross, yucky and caveman like. As arule women simply cannot be trusted to appreciate wild game prepared in a time honored simple and primitive manner, so my advice is to not invite women to duck feeds...
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