Dress the mallards; stuff with a bread, apple, nut and egg stuffing; truss and place in a covered roaster. Add water to the depth of 1 inch, a slice of onion and a small amount of thyme. Cover roaster and cook in a slow oven (325 degrees) about a hour, remove cover so bird with brown and cook another 30 minutes. Use only enough water to prevent burning. Make gravy from the juices and pour over ducks.