Hungarian Roasted Duck

In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. Duck is eaten in various cuisines around the world.

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1 Rub ducks skin with the garlic and sprinkle birds inside and out with salt, pepper and paprika.

2 Fill the cavities with the apples and onion.

3 Cover breasts with bacon slices and place birds, breasts up, in roasting pan.

4 Bake at 350 degrees for 1 hour or until done to taste.