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1
Preheat the oven to 450.
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2
Cut off the first two wing joints of the ducks and reserve.
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3
Chop the necks into 2-inch lengths.
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4
Prick the ducks around the thighs, backs and breasts.
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5
Season the ducks inside and out with salt and pepper.
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6
Set a rack in a very large roasting pan.
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7
Set the ducks breast up on the rack as far apart as possible.
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8
Add the water to the pan and roast the ducks in the center of the oven for 20 minutes.
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9
Turn the oven temperature down to 350.
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10
Turn the ducks on their sides, propping them up by placing 2 large balls of foil between them, and roast for 30 minutes.
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11
Turn the ducks to their other sides and roast for 30 minutes longer.
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12
Meanwhile, in a large saucepan, heat the oil.
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13
Add the hearts, gizzards, wing joints and necks and season with salt and pepper.
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14
Cook over moderately high heat, stirring, until richly browned, 10 minutes.
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15
Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves and thyme and cook, stirring, until softened, 5 minutes.
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16
Stir in the flour and tomato paste, then gradually stir in the stock and wine.
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17
Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour.
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18
Strain the sauce into a bowl, pressing on the solids.
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19
Meanwhile, remove the zest in strips from 1 of the oranges.
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20
Cut the zest into a very fine julienne.
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21
In a small saucepan of boiling water, blanch the julienne for 1 minute.
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22
Drain and rinse under cold water; pat dry.
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23
Halve and squeeze 2 of the oranges; you will need 1 cup of juice.
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24
Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith.
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25
Cut in between the membranes to release the sections into a bowl.
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26
In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes.
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27
Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil.
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28
Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes.
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29
Season with salt and pepper.
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30
Add the Grand Marnier and remove from the heat.
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31
Swirl in the butter, 1 tablespoon at a time.
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32
Pour off the fat in the roasting pan.
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33
Turn the ducks, breasts sides up, and roast for 40 minutes longer.
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34
Remove the ducks from the oven and preheat the broiler.
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35
Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.
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36
Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan.
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37
Transfer the ducks to a platter and keep warm.
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38
Scrape the pan juices into a fat separator and pour the juices back into the roasting pan.
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39
Simmer over moderate heat, scraping up any browned bits and coagulated juices.
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40
Strain the contents of the roasting pan into the orange sauce.
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41
Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks.
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42
Carve the ducks at the table and pass the sauce separately.
