Captain Jack's Black Duck Recipe Roast Black duck This recipe is good for two (2) average size black ducks. Three or more ducks will require additional cooking time.       Wild duck is a delicacy when properly prepared. It is important to understand any wild game is lean meat. The lack of fat requires that game be cooked hot and fast to retain juices and is best served rare to medium rare.       Properly clean all pinfeathers from the skin, clean and rinse cavity. Season inside and out with a combination of oregano, garlic salt, curry, paprika, or any combination of herbs you prefer.       Preheat oven to 500 degrees. Loosely place approximately half a sliced apple or orange in the cavity. Do not over stuff, as you want the duck to cook from the inside as well as the outside. Place ducks on a rack in a roasting pan.       Place the duck in 500-degree oven for 10-15 minutes. Reduce the heat to 400 degrees for 20 minutes. Total cooking time is 35 minutes, approximately as ducks vary in size.       Remove duck let cool for 5 minutes and serve. To make a glaze or gravy, skim off all liquid fat from roasting pan. Reduce drippings add red current jam (amount depends on how many ducks) Add red wine and very small amount of Balsamic vinegar. Duck or Brant Breast Hoers devours Lay half a duck or brant breast flat on a cutting board. Slice horizontally 1/2 of an inch thick. You should get two or three slices the full width of each half breast. Clarify 1/2 pound of un-salted butter Dust breast slabs in a bowl of wonder flour seasoned with salt and pepper. Heat clarified butter in an iron skillet until hot. Carefully lay no more than two slabs in hot skillet (this keeps the butter hot so the breast cooks quickly) Cook no more than 15-30 seconds on each side Remove and serve hot