the ducks inside and out with hot tap water; pat dry. In a large skillet over medium heat, melt the butter with the olive oil; saute the onions
and celery for about 5 minutes, then add the diced
potatoes, the thyme, and a little salt and freshly ground pepper
Turn the potatoes occasionally and when they are lightly brown, add the parsley. 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; remove all fat and discard.
Mix the lemon juice with the honey, and
ducks several times with the lemon-honey glaze as you roast them
additional 20 minutes. The ducks should be golden brown and the
will turn easily in their sockets when the done.
Serves 4 to 6