3 wild ducks, split
1 c. dry white wine
2 tbsp. chopped parsley
2 tbsp. chopped chives
2 bay leaves, crumbled
Freshly ground black pepper
3 whole cloves
1/2 tsp. thyme
1/4 tsp. ground mace
1 c. butter, melted
Salt

Marinate ducks in the refrigerator overnight or for at least 8 hours in mixture of wine, parsley, chives, bay leaves, cloves, thyme, mace, salt, and pepper. Drain and dry the ducks. Dip in melted butter and broil under meat heat for 30 minuets or until done, turning once and basting with butter. Serves 6.