Rosemary Duck

2 large wild ducks

2 cups burgundy

2 tablespoons vinegar

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon while pepper

1/2 teaspoon Tony Chachere's seasoning

1/4 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon tarragon

1/4 teaspoon marjoram

1 teaspoon rosemary

Remove legs and breasts from two ducks. Place in a bowl and add all the other ingredients. Mix the marinade well. Liquid should completely cover the meat; if not, add enough burgundy to do so. Place in refrigerator overnight and turn the meat over a couple of times, if possible. Place meat and marinade in a shallow pan and then cover the pan, if possible. Cook for approximately 1-1/2 hours.

Serves 2

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Cajun Country -- New Iberia, Louisiana