From 1 to a limit of mallards
1 c. boiling water (per bird)
2 tsp. chicken stock (per bird)
Crisco
1 tsp. paprika (per bird)
1 clove (per bird)

Wash and dry birds, removing all pin feathers. Tie legs together. Turn oven to 375 degrees. In heavy skillet, melt Crisco and brown birds. Remove skillet from heat and allow to cool. Place each bird in a triple layer of foil large enough to completely cover bird. Turn up sides so that it will hold basting sauce. Discard all Crisco in skillet. For each bird, add boiling water, paprika, and chicken stock. Bring to a boil and simmer for 2 minutes. Pour one cup liquid over each bird. Place one clove in each aluminum container. Close foil over bird. Place in shallow baking pan and roast for 15 minutes. Turn down heat to 300 degrees and cook for 1 hour. Remove bird(s) from foil and keep warm. Empty 2 cups of sauce into pot, remove grease, and thicken with flour and water.