This recipe was contributed by Judy Simons.
Wild Duck is hard to cook well because it has virtually no fat of its own.
Stuff the Ducks with whole Oranges and place some tinfoil over the hole to
keep the stuffing in the Duck.
Place each Duck on a large piece of tinfoil in a roasting dish.
Cover the Duck liberally, and Judy means very liberally, with Butter.
Wrap the tinfoil around the Ducks very carefully and tightly, it is important
that no moisture is allowed to escape while they are cooking.
Cook at 180 deg C for 2 to 2 1/2 hours.
During the last 20 mins, but no longer than that, you can remove the tinfoil to
brown the skin if desired.
If you are roasting any vege's, roast them seperately from the Ducks.
Serve quickly, with gravy if possible, the Ducks dry out fast after they've been
cooked.