The thread on cooking domestic duck reminded me of the many times I
used to cook wild duck.My father was an enthusiastic hunter, and had a
freezer room built into the basement in the 1930's, and we had duck,
goose, pheasant, quail, dove, "all" the time. I was so glad to see a
hamburger. But here's how the duck was cooked.

In the cavity put: orange wedges, lemon wedges , chunks of onion. salt
and pepper. Pierce the breast several times with a sharp fork. This
allows a lot of the fat to drip out. Place the duck breast side
*down* in a rack. (or brace it from the sides with forks). Roast until
done. You can have a side of a marmalade, or Barb's cherry jam, or
??? . But it is not needed at all. Hope you enjoy this method.

Cheers,
Nancree