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Potato-Stuffed Duck
2 whole ducks
3 onions, chopped
1/2 C celery stalks & leaves, chopped
4 C potatoes, peeled, parboiled & cubed
2 tsp. dried thyme
Salt & black pepper to taste
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 black pepper to taste. Turn potatoes occasionally. When they are lightly brown, spoon stuffing mixture into two duck cavities. Place ducks on a rack in a shallow roasting pan and bake in preheated 375-degree F oven for one hour to ninety minutes. Draw off all the fat. In a bowl, mix lemon juice with the honey; baste ducks several times with lemon-honey glaze as they continue to roast for an additional fifteen to twenty minutes. Ducks should be golden brown. The drumsticks will turn easily in their sockets when ducks are done.
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