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1
Preheat the oven to 450 degrees F.
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2
Remove the neck and giblets from the cavity of the ducks and reserve.
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3
Cut the wings off the ducks and reserve.
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4
Rinse the ducks under cold running water and pat dry with paper towels.
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5
Using the tip of a sharp paring knife, prick the ducks all over, inserting knife at an angle to pierce just the skin, not the flesh.
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6
Season the ducks well with salt and pepper.
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7
Place them on a rack in a shallow roasting pan and roast until browned and crisp, 1 1/4 hours.
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8
Remove the roasting pan at 30 minute intervals, drain off the fat, and again prick the skin.
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9
While the ducks are roasting, rinse the neck, giblets, and wings and pat dry.
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10
Cut the wings and the neck into several pieces.
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11
Heat the oil in a large saucepan over medium-high heat.
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12
Add the neck, giblets, and wings.
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13
Cook, stirring often, until golden brown, 8 to 10 minutes.
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14
Reduce the heat to medium and add the onion, carrot, and garlic.
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15
Cook until the vegetables are lightly browned and softened, 5 to 8 minutes.
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16
Increase the heat to medium-high and pour in the wine.
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17
Bring to a boil, stirring to pick up any browned bits on the bottom.
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18
Boil until almost all of the liquid has evaporated.
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19
Add the celery, thyme, black peppercorns, bay leaf, tomato paste, and stock.
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20
Reduce the heat to medium and simmer, skimming off any scum that rises to the surface, until the ducks are ready to come out of the oven.
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21
When the ducks are done, transfer to a carving board, cover loosely with foil, and let rest for 15 to 20 minutes.
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22
While the ducks are resting, strain the stock and discard the solids.
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23
Measure the liquid.
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24
If there is less than 2 cups, add water to measure this amount and pour into a small saucepan.
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25
If there is more than 2 cups, return to the saucepan and boil until reduced to this amount.
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26
Bring the liquid back to a simmer over medium-high heat.
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27
Combine the flour and butter in a small heatproof bowl and use a fork to work it into a smooth paste.
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28
Add a little of the stock to the paste and whisk until smooth.
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29
Pour the flour mixture into the saucepan and simmer, whisking, until slightly thickened, 2 to 3 minutes.
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30
Stir in the green peppercorns.
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31
Remove the saucepan from the heat, stir in the mustard, and season the sauce with salt and pepper.
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32
Cut the ducks into serving pieces.
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33
Spoon a small amount of the sauce over the duck and serve warm with any remaining sauce on the side.
