Pull out the 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 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
an
additional 15-20 minutes. They should be golden brown, and the
drumsticks
will turn easily in their sockets when ducks are done.