Smoked Wild Duck Wild ducks (allow 1 duck per person     for hearty eaters) Salt Pepper Butter Red Wine Apples Onions Soak ducks in milk for 4 to 5 hours. Take ducks out of milk. Salt and pepper inside and out. Cut up apples and onions; stuff ducks with unpeeled apples and onions. Use a pit that cooks with smoke only. Put ducks on pit and cook slowly with smoke from fire until ducks are tender. Add hickory chips to fire for flavor. Make a marinating sauce of melted butter, red wine, salt and pepper. baste ducks often while cooking. Cooking time should take 2 to 4 hours depending on size of ducks and temperature of fire. NOTE: Duck may be sliced and served cold as an appetizer. It can also be ground and used for making a meat dip.