2 whole 4 1/2-5 lb. ducks
10 sage leaves

Sprinkle some salt and pepper on the ducks and sage leaves in the cavity. 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 peppercorns. 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.

SAGE PLUM SAUCE:

1 c. white wine
2 tbsp. shallots
1/4 c. finely chopped sage
1/2 c. plums, seeded and pureed
1/2 c. sugar
2 tbsp. red wine vinegar
2 tbsp. brandy

Reduce the wine with the shallots. Add the duck stock and continue to boil. Meanwhile, caramelize the sugar with the vinegar. Add to the duck stock. Then add pureed plum, sage, and brandy. Let boil and adjust seasoning and consistency.