Most wild ducks are apt to have the flavor of fish and when on hands of unexperienced cooks are sometimes unpalatable on this account. Before roasting them, parboil them with a small peeled carrot put within each duck. This absorbs the unpleasant taste. An onion will have the same effect, but unless you use onions in the stuffing the carrot is preferable. Roast the same as tame duck. Or put into the duck a whole onion, peeled, plenty of salt and pepper and a glass of claret. Bake in a hot oven 20 minutes. Serve hot with the gravy it yields in cooking and a dish of currant jelly.