Hessian-Spiced Potato-Stuffed Duck

[April B.]

Hessian-Spiced Potato-Stuffed Duck

From: REEMARGARET
To: [e-mail]


2 ducks
3 onions -- chopped
1/2 cup celery stalks and leaves -- chopped
4 cups potatoes, peeled and parboiled -- cubed
2 teaspoons dried thyme
salt
fresh ground black pepper
parsley
juice of 1 lemon
1/4 cup honey Pull out the fat from the duck cavities and render
over low heat.
Rinse the ducks inside and out with hot tap water. Saute the
onions and celery in 2-3 tablespoons of the duck fat for about 5
minutes, then add the diced potatoes, the

thyme, and a little salt and freshly ground pepper to taste.
Turn the potatoes occasionally and when they are lightly brown,
spoon the stuffing mixture into the 2 duck cavities. Place the
ducks on a rack in a shallow roasting pan and

put in preheated 375° oven for 1 1/2 hours, then draw off all the
fat.
Mix the lemon juice with the honey, and baste the ducks several
times with the lemon-honey glaze as you roast them an additional
15-20 minutes. They should be golden

brown, and the drumsticks will turn easily in their sockets when
ducks are done