2 wild duck
1 orange or lemon
4 tbsp. butter
1/2 pt. (1 c.) red wine
Salt & pepper

Rub batter over the birds and roast them in a moderate oven (350 degrees electric; gas regulo 3-4) for 20 minutes. Then add the red wine, orange or lemon juice, salt and pepper and continue cooking for 10 to 15 minutes. Put the birds on a warmed dish and keep hot. Reduce the gravy on top of the stove on a brisk flame. A dash of brandy does no harm if you are feeling extravagant.

This is good served with thin crisp fried potatoes and a lettuce salad with orange slices and olive oil and vinegar dressing.