4 mallards
Salt
Pepper
1 stick butter
Juice and rind of 2 lemons

Wash the ducks both inside and out, dry completely. Salt and pepper. Melt butter in roasting pan; brown ducks on all sides of top of stove. Pour lemon juice in cavities of ducks and put rind around sides. Cook, covered, at 300 degrees until tender. Remove meat from bones and pour gravy in pan over meat. Serves 6.