2-3 wild ducks, cleaned or 1 (6 lb.) domestic duckling)
2 1/2 qt. croutons or 1/2 lb. stuffing mix or 2 1/2 c. cooked wild rice
1 1/2 sticks butter, melted
1 1/2 c. water
1 sm. can mushrooms stems and pieces
1 tbsp. dried parsley
1 tsp. onions, minced
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. black pepper

Rub duck with salt. Bring butter and water to boil; omit water if wild rice is used. Stir in spices. Add croutons. Toss well. Stuff bird loosely. Prick skin well all over. Roast, uncovered, on rack in roasting pan at 450-475 degrees for 1 hour. Prick skin frequently with sharp fork while baking to drain fat; pour fat out of pan as it gathers. Baste at least every 15 minutes. Yield: 4 servings.