2 wild ducks
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. rosemary leaves
1 med. onion, cut into 1/8
1 apple, cut into 1/8
2 celery stalks, cut
1/2 c. butter, melted
1/4 tsp. pepper
1/4 tsp. rosemary

Preheat oven to 350 degrees. Clean ducks; wash and pat dry. Stir together salt, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary leaves. Sprinkle in cavity and on outside of each duck. Place half of: the onion, the apple, and the celery in each cavity. Place ducks, breast side down, on rack in open shallow roasting pan. Roast 40 minutes. Combine butter, 1/4 teaspoon pepper, and 1/4 teaspoon rosemary leaves. Baste ducks frequently during roasting. Turn ducks and roast 50 minutes longer or until done. Ducks are done when juices are no longer pink when meat is pricked and meat is no longer pink when cut between leg and body. Remove ducks from pan; split in half lengthwise. Discard stuffing.