2 ducks
Butter
Salt and pepper
Water

Rub the duck with butter and place 3 tablespoons of butter in each. Sprinkle inside and out with salt and pepper. Pour over them a scant 1/4 cup water and place in oven preheated to 400 degrees. Roast 30 minutes or so, basting with a little butter and chicken stock 2 or 3 times. When done, open the ducks to pour the butter and juices into the pan. Slice breast meat thin and place on hot plates, add a little stock to pan, heat it and spoon a little of the pan juice over the meat and serve 4 with buttered wild rice, green lima beans, currant jelly or marmalade and hearts of lettuce with French dressing.