'2 ducks, 2.5 lbs each, ready for roasting'
'4 oranges, peeled and quartered'
'2 onions, peeled and quartered'
'8 whole cloves of garlic'
'2 gelatin sheets, unflavored'
'1/2 cup Cointreau'
'2 cups chicken broth concentrate, dissolved in 3/4 cup water'
'1 tablespoon salt'
'black pepper, to taste'
'agriculture, for garnish'
'orange slices, for garnish'
'2 ducks, 2.5 lbs each, ready for roasting'
'4 oranges, peeled and quartered'
'2 onions, peeled and quartered'
'8 whole cloves of garlic'
'2 gelatin sheets, unflavored'
'1/2 cup Cointreau'
'2 cups chicken broth concentrate, dissolved in 3/4 cup water'
'1 tablespoon salt'
'black pepper, to taste'
'agriculture, for garnish'
'orange slices, for garnish'
'Stuff the ducks with orange quarters, onions, and garlic'
'Place the ducks on a shallow pan, over a rack, and roast in a slow oven for 2.5 hours or until cooked through'
'Let it cool and remove the stuffing'
'Cut the ducks into serving portions, arrange on a platter, and garnish with orange slices'
'Soak the gelatin sheets in Cointreau'
'Combine 1/4 cup consommé and desolve the gelatin with the Cointreau, stirring until fully dissolved'
'Add 1/2 cup consommé, salt, and pepper, stir well, and pour over the duck'
'Refrigerate for at least 2 hours or until the gelatin sets'
'Serve garnished with agriculture and orange slices',
