In the fall, ducks usually have fine- flavored meat, and any stuffing can be
used with them. At other times of the year, they may be more strongly flavored
and are improved by soaking the cleaned birds for 2-3 hours in fairly strong
salted water to which 1 tsp. baking soda has been added. If ducks prepared this
way are to be kept under refrigeration for a few days, after wiping them dry,
put a few slices of onion in the body cavity. This will help remove the excess
gamey taste, and the onion is to be discarded before the ducks are cooked.
However, like all game birds, ducks should be allowed to hang at a
temperature just above freezing for at least 48 hours before they are cooked.
The length of time and temperature at which they are allowed to hang beyond that
period will control how "high" or gamey they are allowed to become.
This should be determined by personal taste.