Flambeed Wild Ducks
From:	Gisele, Aylmer, Quebec, Canada
Comments:	This easy recipe will certainly impress. It is important to make sure that wild ducks are 'of the current year hunting season', as older wild ducks would be too tough.
Servings:	4

2 wild ducks, halved 1/2 lemon 1 onion, quartered 6 tablespoons [90 g] melted butter 1/2 cup [125 mL] Calvados Salt and pepper, to taste	Rub each wild duck half with lemon half. Pepper and then brown duck halves into a casserole, over medium heat; add onion quarters. While cooking, sprinkle duck every once in a while with melted butter. Roast duch halves for approximately 30 minutes, checking onto their color. Just before serving, heat Calvados; pour all over duck halves and flambe. Salt to taste.