Instructions: Roast Duckling: Preheat oven to 375 F. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip od small knife. Arrrange ducklings on rack in large shallow roasting pan.

Roast at 375 F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180 F. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm.

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