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Potato-Stuffed Duck
2 ducks
3 onions, chopped
1/2 C celery stalks & leaves, chopped
4 C potatoes, peeled, parboiled & cubed
2 tsp. dried thyme
Salt
Fresh ground black pepper
Parsley
Juice of 1 lemon
1/4 C honey
Pull fat from the duck cavities and render over low heat. Rinse the ducks inside and out with hot tap water. Sauté the onions and celery in 2-3 tablespoons of the duck fat for about five minutes, then add diced potatoes, thyme, a little salt and freshly ground pepper to taste. Turn potatoes occasionally. When they are lightly brown, spoon the stuffing mixture into two duck cavities. Place ducks on a rack in a shallow roasting pan and put in preheated 375-degree F oven for 1.5 hours, and then draw off all the fat. Mix lemon juice with the honey, and baste ducks several times with the lemon-honey glaze as they continue to roast for an additional fifteen-twenty minutes. Ducks should be golden brown. The drumsticks will turn easily in their sockets when ducks are done.
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