2 (4 to 5 lb.) ducks
2 lg. cloves garlic
2 tsp. salt
2 tbsp. curry powder
1/2 tsp. black pepper, freshly ground

SAUCE:

1 1/2 c. cider
1/2 tsp. salt
1/4 c. brown sugar

Thaw ducks, rinse and dry. Put necks and giblets in saucepan with water and seasonings. Simmer to make broth. Crush garlic in salt and add curry powder and pepper. Rub ducks inside and out with this mixture. Tie feet and bind close with string. Place ducks on rack in foil lined pan. (See note). Roast in 350 degree oven for 1 hour until most of the fat has drained from ducks. Remove ducks on rack to 2nd foil lined pan. Brush with sauce. Return to oven and cook 1 to 1 1/4 hours longer, brushing with sauce occasionally. Ducks are done when browned and leg joints move easily.

NOTE: Using a roasting pan or broiler pan, line it with foil. Place on rack to hold ducks. After first hour remove rack and ducks quickly to 2nd foil lined pan to continue roasting. Discard fat and drippings from 1st pan.

GRAVY: Skim fat from drippings in foil-lined pan. Add borth made from necks and giblets to make desired amount of gravy. Stir and simmer until reduced and slightly thickened. Add seasoning to taste. Add any remaining cider sauce.

SERVING: Cut ducks into quarters with poultry scissors and a sharp knife. Serve a quarter per person with a little sauce spooned over if desired.