Instructions:

Tipsy Duck

2 wild ducks
1 onion, quartered
1 apple, quartered
1 orange, quartered
1 1/2 cups butter (no substitute)
1 cup dry sherry
1/2 cup bourbon
Cooked wild or white rice

Rinse cleaned ducks. Stuff with onion, apple and orange pieces.

Melt butter in a heavy Dutch oven. Add sherry and bourbon.

Place ducks in Dutch oven and spoon liquid over ducks. Bring to a boil; reduce heat. Let simmer 2 1/2 hours, basting several times during cooking.

Serve over wild rice or wild and white rice mixed.

Yields 2 to 4 servings.