Roasted Wild Duck

2 average ducks
1/4 cup oil
1 teaspoon salt
1/4 teaspoon pepper
6 strips bacon
1 can beef broth; or consommé
1/4 cup Madiera wine

The ducks should be plucked, drawn and washed.  Remove any pinfeathers.
Mix the oil, salt, and pepper and brush over the skin surface.  Place
the birds on a rack in a roasting pan, breast side up.  Cover with bacon
strips.

Roast at 425°F for approximately 1 to 1˝ hours (depending on whether
you like duck rare, medium or well done).
Remove from oven.  Skim off most of the fat in the pan.  Stir the
consommé and Madiera wine into the drippings.  Heat.

Serve the ducks on a platter with the Madiera sauce in a gravy bowl.
Drizzle the sauce over the ducks.

Yield: 4 servings


** Exported from Now You're Cooking! v5.32 **