Serves: 4
Ingredients
| Amount | Ingredient |
|---|---|
| 2 | large ducks |
| Salt and pepper | |
| 2 | medium onions, quartered |
| 1 cup | Paisano red wine |
| ½ cup | beef broth |
| Marjoram leaves | |
| Thyme leaves | |
| Paprika | |
| Cornstarch |
How to Prepare
Preheat oven to 350 degrees. Line an 1 1 x 7 x 1 ½-inch pan with heavy duty aluminum foil, leaving 1 ½-inch foil collar. Prick ducks’ skin with a sharp fork. Salt and pepper duck cavities. Add onion quarters to cavities and close with skewers. Pour wine and broth into pan. Place ducks in pan and sprinkle with marjoram, thyme and paprika. Seal pan with sheet of heavy aluminum foil the size of the baking pan and foil collar. Bake 1 hour. Remove foil from top of pan and set oven to 400 degrees. Bake 15 to 30 minutes longer or until meat thermometer registers 180 degrees. Baste occasionally with juices. Pour gravy into a small pan and skim off grease. Thicken gravy with 1 tablespoon cornstarch dissolved in 1 tablespoon of cold water until desired consistency is reached. Adjust seasoning.