Wild ducks (teal) baked

Process the carcasses of wild ducks, cut, rinse and grate with salt. Finely chop part of the frozen lard and pepper the legs of the ducks. Cut the rest of the lard into thin wide strips, wrap them in carcasses and tie them with threads. Heat the baking sheet with fat, lay out the carcasses and bake for about 45 minutes, often pouring over the resulting sauce. Remove the threads from the finished carcasses and cut each duck in half. When serving, combine half the ducks on a platter, decorate with parsley greens and lettuce leaves, pour over the sauce. To the ducks to serve urinated lingonberries.