Title: Sherried baked duck
 Categories: Wild, Game
      Yield: 4 Servings
 
 
        1 c  dry sherry
      1/2 c  water
        2 TB vegetable oil
        1 TB butter
      1/2 ts white pepper
    1 1/2 ts dried parsley flakes
      1/4 ts red pepper
        2 oz bottled onion juice
        4    whole wild ducks
  :          salt to taste
        4    whole bay leaves
        1 lg onion
  :          orange slices (optional)
  
  Place sherry in a heavy medium saucepan; heat just until warm (do not
  boil). Remove from heat; ignite sherry, and let stand until flames
  disappear. Add next
        7    ingredients; heat well.
  
  Sprinkle ducks with salt. Place 1 bay leaf and an onion quarter in
  cavity of each duck; place ducks, breast side down, in a large
  roaster.
  
  Pour half of hot sherry mixture over ducks; cover and bake at 350
  degrees for 3 hours or until tender, basting occasionally with pan
  drippings.
  
  Reheat remaining sherry mixture, and pour mixture over ducks; cool.
  Cover ducks, and let stand in refrigerator 1 to 2 hours or until
  ready to reheat and serve, if desired.
  
  Cut ducks in half, and return to roaster. Cover and bake at 350
  degrees for 30 minutes or until hot. Place ducks on serving platter;
  garnish with orange slices and fresh parsley sprigs, if desired.