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Duck Stuffed with Spiced Potatoes

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2 Ducks  1.7Kg 
300g sliced Onions  
1/2 cup Celery stalks and leaves, chopped 
5 Potatoes, peeled and parboiled, cubed 
2 teaspoons dried Thyme 
Parsley 
1 Lemon, juice 
1/4 cup Honey 
Salt and fresh ground black Pepper
 
N.B. Items in bold are available at all MF outlets.
 
Pull out any 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 a 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 for an additional 15-20 minutes. They should be golden brown.
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