2 whole 4 1/2-5 lb. ducks

Sprinkle some salt and pepper on the ducks and roast in a deep roasting pan for 1 hour 15 minutes at 450 degrees. Let cool and debone the ducks using the bones to make the sauce.

DUCK STOCK:

Roughly chop the bones and saute with chopped carrots, onions, 1 stalk celery, 2 cloves garlic, 1 bay leaf, 1/4 cup tomato paste and 1 teaspoon black peppercorn. Add enough water just to cover the ingredients. Bring to a boil, skimming off the fat occasionally. Lower the heat to simmer until the volume is reduced to half.

CITRUS-GINGER SAUCE:

1 c. white wine
1 tbsp. finely chopped ginger
1 lime, cut into quarters
1 orange, cut into quarters
1 lemon, cut into quarters
1/2 c. sugar
2 tbsp. shallots

Reduce the wine with ginger, shallots, lime, orange and lemon. Add the duck stock and continue to boil. Add sugar and thicken with cornstarch and water mixture until desired consistency. Adjust salt and pepper to taste. Add some Grand Marnier, if you have some handy.