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1
Prepare ducks for roasting.
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2
Place in pan with carrots, onions, a little thyme, and a bay leaf.
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3
Roast at 325F.
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4
for 50 minutes to one hour, so the meat still shows a little blood when pricked with a toothpick and skewer.
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5
Remove and keep hot.
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6
Place roasting pan on heat and cook for a few minutes.
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7
Skim off excess fat and rinse pan with white wine and consomme.
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8
Cook for 5 minutes.
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9
Stain mixture through a fine sieve.
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10
Melt 2 tablespoons sugar in a heavy pan over low heat and just as it begins to carmelize, add vinegar and fruit juices.
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11
Add strained pan juices.
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12
Bring to a boil.
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13
Skim off excess fat.
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14
Mix flour with a little water and blend with sauce; cook until thickened to a syrupy consistency.
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15
Correct seasoning.
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16
Add Kitchen Bouquet to give rich color.
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17
Carve meat of one duck and arrange slices overlapping on top of second duck.
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18
Garnish with sections of orange.
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19
Add liqueur, 1/4 cup sugar, and cognac to sauce and carefully pour sauce over and around duck.
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20
Garnish the platter with potatoes.
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21
Serve peas separately.
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22
Cook potatoes in boiling, salted water until tender.
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23
Drain and peel.
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24
Put through food mill or ricer.
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25
Blend in 6 tablespoons butter, cream and one by one, egg yolks, beating well after each addition.
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26
Flavor with finely grated orange peel.
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27
Roll into long cork shapes, dip in flour, beaten egg, and fine bread crumbs and quickly deep fry in hot fat until golden brown.
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28
With this, drink a light Bordeaux.
