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METHOD

Stuffing; 
Minced and mix to a stiff consistency.

Stuff the ducklings and then roast for 18-20 minutes in medium oven.

Carve the birds in thin slices.

Remove the stuffing and place in the center of your serving platter surrounded by carved bird (keep warm).

THE SAUCE
Squeeze the liquid from the carcass and blend this with juices from the roasting of the duck plus the duckling livers.
Beat this sauce until thick and serve with the duckling slices and stuffing.

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Preparation
2 Ducks for four servings.

Sauce
chopped duckling livers cooked rapidly in port and cognac.

Stuffing
Chopped onion,
bacon fat,
chicken livers,
Pork sausage
mushrooms,
boiled chestnuts,
chopped parsley and seasonings all sautéed in
Red wine