Wild ducks
Salt
Skinned onions
Thin bacon slices
Dry red wine
Flour for gravy

Allow one pound of duck per person. Dry them thoroughly inside and out and rub inside with salt. Fill the insides with skinned whole onions. Place in an uncovered roasting pan, cover breasts with bacon. Add dry red wine and cook in a 325 degree oven for 10-12 minutes per pound for rare ducks (really marvelous), 15-20 minutes per pound for well done. Baste frequently with drippings to which the dry red wine was added.

Mix cold water with drippings and thicken with flour for gravy.

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