INGREDIENTS

INSTRUCTIONS

Have the butcher split the ducks lengthwise, remove and reserve the
backbones and wingtips, and reserve the giblets. Chop the reserved
backbones and wing tips into large pieces. Arrange the ducks skin  side
up in a large stainless steel or enameled baking pan and prick  them
all over with a skewer. Add the backbones and wing tips, the  reserved
giblets excluding the liver, the quartered onions, carrot,  celery and
garlic, and brown the mixture in a preheated very hot oven  (550
degrees), pouring the fat into a bowl periodically and reserving  it,
for 40 minutes. Transfer the ducks to a plate and pour any  remaining
fat into the bowl. Add 1 cup of the wine to the pan and  reduce the
liquid over moderately high heat by half. Add the stock,  the
cheesecloth bag, and the tomato paste and bring the liquid to a  boil.
Add the ducks, spoon some of the liquid over them, and braise  them,
covered tightly with foil, in a moderate oven (350 degrees),  basting
them occasionally, for 40 minutes, or until they are tender.  In a
skillet, heat 3 tablespoons of the reserved duck fat over  moderately
high heat until it is hot. Add the potatoes with a pinch  of sugar and
salt and pepper to taste, saute them, turning, for 15  minutes, or
until they are just tender, and drain them. In another  skillet heat 2
more tablespoons of the reserved duck fat over  moderately high heat
until it is hot. Add the white onions with a  pinch of sugar and salt
and pepper to taste, saute them, stirring,  for 12 to 15 minutes, or
until they are browned lightly and just  tender, and drain them.
Transfer the ducks to a plate and strain the cooking liquid into a
stainless steel or enameled casserole. Return the ducks to the pan and
roast them, uncovered, in a preheated hot oven (400 degrees) for 10  to
15 minutes, or until the skin is crisp. Skim the fat from the  cooking
liquid and reduce the liquid over moderately high heat to  about 2
cups. In a small bowl, combine the remaining wine and the  arrowroot,
stir the mixture into the reduced cooking liquid, add salt  and pepper
to taste. Add the potatoes and onions and simmer the  mixture for 5
minutes. Quarter the ducks, arrange them on a heated  platter and spoon
the vegetables over them.  Yield: 6 servings  Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9289  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1881
Calories From Fat: 93
Total Fat: 10.4g
Cholesterol: 0mg
Sodium: 4774.9mg
Potassium: 6626.2mg
Carbohydrates: 339.7g
Fiber: 51.7g
Sugar: 83.9g
Protein: 65.5g