ROAST DUCK WITH LINGONBERRY SAUCE

ROAST DUCK WITH LINGONBERRY SAUCE image

Categories Duck

Yield 6 servings

Number Of Ingredients 5

2 10-ounce jars lingonberries in sugar
2 teaspoons chopped fresh thyme
2 5 1/2- to 6-pound ducks (thawed if frozen), rinsed, patted dry, excess neck skin cut away
2 lemons, halved
10 fresh thyme sprigs

Steps:

Mix lingonberries and thyme in bowl. (Can be made 2 days ahead. Cover; chill.) Preheat oven to 350. Rub outside of each duck with cut side of 1 lemon half; discard lemon halves. Sprinkle duck cavities with salt and pepper. Place 1 lemon half and 5 thyme sprigs into cavity of each duck. Place large rack in large roasting pan. Place ducks on rack. Roast 1 1/2 hours. Remove ducks from oven. Increase oven temperature to 450. Using bulb baster, remove fat from pan. Place wooden spoon in cavity of each duck and tilt duck so juices run into pan; return ducks to rack. Roast until golden brown, about 45 minutes longer. Let ducks stand 10 minutes. Carve ducks; arrange on plates. Serve, passing lingonberry sauce separately.