2 (4 1/2 lb.) ducks
1/2 cup vegetable oil
1 tsp. cumin seeds
1 tsp. fennel seeds
30 fenugreek seeds, (about 1/8 tsp.)
2 onions, finely chopped
2 1/2" pieces of fresh ginger root, minced
7 1/2 oz. can tomato sauce
1/2 cup chopped Italian parsley
4 cups cooked rice
1/4 cup chopped dried apricots
1/4 cup pine nuts
2 tsp. freshly squeezed lemon juice
2 tsp. granulated sugar
1/4 tsp. cayenne pepper
1/2 tsp. salt (optional)
Freshly ground black pepper

Makes 6 to 8 Servings

Recipe from Chatelaine Cook Book
 

For even cooking, bring the ducks to room temperature before roasting.  Clean the cavities, saving the livers, gizzards and hearts.  Dry the cavities and pat the out skins dry.  Prick the skins with a fork so the lining of fat will ooze out as it melts.

Preheat oven to 400 degrees.  Have all the ingredients measured before starting to cook.  Finely mince the livers, gizzards and hearts and set aside.  Heat the oil in a large frying pan.  Add the cumin, fennel and fenugreek seeds and immediately begin stirring over med. high heat.  In less that 30 sec. the cumin seeds will begin to darken.  Immediately add the onions and ginger root.  Stir fry until the onions turn a little brown, about 3 min.

Continuing to stir fry, scatter in the minced livers, gizzards and hearts.  When they have lost their red color, add the tomato sauce and parsley.  Then, stir in the cooked rice. 

Turn heat to low and stir in the raisins, apricots and nuts.  Stir fairly frequently for about 5 min. to thoroughly blend the ingredients.  Then remove the pan from the heat and stir in the lemon juice and sugar.  Stir in the cayenne pepper.  Taste and add salt, pepper and a little more sugar and lemon juice, if you like.

Loosely stuff this mixture into the ducks.  (If there is any left over, it can be reheated in a casserole dish during the last half hour of roasting.)  Sew the opening closed or fasten with skewers.  Place the ducks in a roasting pan breast side up.

Then, to brown the ducks, roast them, uncovered, in the preheated oven at 400 degrees for 30 min.  Drain the fat from the pan.  Reduce the oven temperature to 350 degrees and continue roasting, uncovered, for another 1 1/2 hours to thoroughly cook the ducks.  To check if the ducks are done, prick the skin.  The juices should run clear yellow and a drumstick should move easily.