3 cups of hot duck broth (see recipe)
2 ducks, 2-2.5 kg each (reserve the giblets, necks, and wings for the broth)
white peppercorns, ground
salt to taste
6 tablespoons of butter
1 tablespoon of olive oil
2 onions, cut into 8 pieces
4-5 tablespoons of clear grape juice, seedless
4 apples, peeled, cored, and sliced
1/3 cup of dry sherry wine or Madeira
2-4 tablespoons of lemon juice
1 tablespoon of potato starch mixed with a little duck broth (see recipe)
2 handfuls of chopped celery
3 cups of hot duck broth (see recipe)
2 ducks, 2-2.5 kg each (reserve the giblets, necks, and wings for the broth)
white peppercorns, ground
salt to taste
6 tablespoons of butter
1 tablespoon of olive oil
2 onions, cut into 8 pieces
4-5 tablespoons of clear grape juice, seedless
4 apples, peeled, cored, and sliced
1/3 cup of dry sherry wine or Madeira
2-4 tablespoons of lemon juice
1 tablespoon of potato starch mixed with a little duck broth (see recipe)
2 handfuls of chopped celery
Dry the ducks with paper towels and tie them up to keep them firm
Season with salt and white pepper to taste
Using a small, sharp knife, make holes in the breast and wings
Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a roasting pan
Place the ducks in this pan
Add a little broth and put it in the oven, covered with aluminum foil
Roast the ducks at medium-high heat (200°C), basting every 15 minutes with hot broth, using a total of 2 cups of broth over 2 hours and 15 minutes
Increase the oven temperature to high heat (250°C) and add the onions
Remove any excess fat from the roasting pan each time you baste with broth, to achieve tender, juicy ducks with crispy skin
In a large skillet, melt 2 tablespoons of butter or margarine over medium heat
Add the grape juice, stirring constantly until it thickens
Remove the solids with a slotted spoon
Add the remaining butter and increase the heat
Add the sliced apples in a single layer, shaking the pan to prevent sticking, until they're golden brown on both sides
Remove them with a slotted spoon as well
When the ducks are done, their juices will be clear, and their legs will be flexible
Remove the aluminum foil
Remove any excess fat from the gravy
Add the sherry wine and put it in a saucepan
Bring to a boil over high heat until the liquid has reduced to 2 tablespoons
Add the remaining broth (1 cup) and 2 tablespoons of lemon juice
Heat until it thickens, stirring frequently, until the gravy coats the back of a spoon
Check the seasoning and add more salt, pepper, and lemon juice if needed
Strain the gravy through a fine-mesh sieve into a saucepan
Add the grape juice and apples
Keep warm over low heat
Roast the ducks until they're done
If your oven has a grill, use it to glaze the ducks for 2-3 minutes
Arrange the celery on a platter, place the duck pieces on top, and spoon the gravy over them
Serve in 8 portions.
