(2) Mallard Ducks, Oil (olive), Ground Ginger, Salt, Leaf or Ground Sage, Apple, Orange, Celery, Onion
Rub the cavity with oil and ample amounts of salt and ginger. Stuff with chunks of the fruit and veggies and the occasional (hearty) pinch of sage. Rub outside of the duck with oil, ginger and salt.
Charcoal Rotisserie – Place the duck(s) on the skewer and tie any dangling legs or wings down. Cook over a good, hot bed of coals at medium height covered for 1 hour to 1 hour, fifteen minutes. Check after the first 45 minutes by poking with a fork, looking for pinkish-clear fluids and skin pulling away from the bone.
Oven – Put remaining celery stalks & leaves, one cup wine or water in the bottom of a Dutch oven or roaster. Place ducks on the stalks or on a rack breast side up. Sprinkle ground pepper on top. Cook for 1 & 1/2 to 2 hours at 350. Cover for the first hour or so. Remove cover to brown at the end. Finish: cut in half. Discard the stuffing and serve on a bed of wild rice.