1 duck (wild?, cleaned & plucked)
1 apple per duck
1 sm. onion per duck
About 1/2 tsp. tarragon, salt & pepper per duck
1 tbsp. butter per duck

Rinse duck in cold water until water runs clear. With wild duck you will not eat the rich and gamey skin so don't worry about pin feathers!

Stuff each duck with mixture of seasonings and apples and onions, chopped coarsely. (You will not eat the stuffing!) Rub back of duck with butter after putting duck(s) breast down in roasting pan (roasting bags work, too!). Bake at 250 degrees for 30 to 45 minutes per pound (longer for larger ducks). Low and slow! Duck is done when skin separates easily from meat. Take out stuffing, take off skin, serve as pieces on platter. Excellent with broccoli side dish, rice and cornbread.