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Roasted Mallards




  1. Wash, dry and salt cavity of mallards. Stuff cavity with quartered apples (unpeeled), peeled onions and unpeeled oranges.
  2. Sprinkle duck skin with Lawry's and lemon pepper, and place in cooking bags.
  3. Bake for 2 1/2 to 3 hours at 325 degrees F and they will be tender, juicy and browned.
  4. Throw away bags and fruit and vegetable stuffings.

Great served with a wild rice casserole, avocado salad and hot rolls.


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