Roast Wild Duck with Vegetables

Rinse the wild ducks, pat dry, and season with salt and pepper. Put half of the thyme over the ducks, and chop the remaining thyme.

Peel the carrot. Cut the pumpkin flesh into bite-sized pieces. Rinse and brush the potatoes. Peel the garlic and cut into thin slices. Put the carrot, pumpkin, potatoes and garlic together with the chopped thyme in a bowl, and set aside.

Place the wild ducks with breast side down in a roasting pan, pour half of the cider over and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 1½ hours.

Add the vegetables to the ducks into the pan and spread around it. After 45 minutes, pour the remaining cider and turn the ducks. Drizzle the duck in between several times with the dripping fat.

Finally, raise the oven temperature to 220°C (fan: 200°C, gas mark 4) (approximately 420°F) and roast the ducks until crispy.