Wash birds.
Then marinate Birds in buttermilk to tenderize the meat and get rid of the strong flavor.
Stuff birds with apple, orange and celery, and onion.
You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F.
Be sure to baste often with a mixture of butter and wine or butter and broth.
The time required will depend on the size of the bird and the desired amount of doneness.
Ducks will require 20-30 minutes at 450 degrees F. and 1 to 1 1/2 hours at 350 degrees F.
A goose will take 15-30 minutes longer than duck.

As a general rule, the bird is done when the leg can be moved back and forth easily.
Wild duck and geese have less fat than domestic varieties and do not create as much mess in the oven.

Duck or goose can also be cooked in a bag with seasonings.
At 350 degrees F, duck will take about 1 1/2 hours. Plan on 2 hours cooking time for a goose in a bag.

A large duck will feed 2 people, a smaller duck or a teal will feed 1 person. A 6 lb. dressed goose will feed 4 to 6 people.