2 ducks (4 lb. each)
Rosemary, chopped
1 c. honey
2 onions, finely chopped
2 bay leaves
1 (16 oz.) tins Canadian black pitted cherries
Salt & pepper
Oil
Giblets
2 pt. water
12 peppercorns
1 oz. arrowroot

Rub ducks with salt, pepper and rosemary. Heat oil in a large baking dish and brown ducks. Brush with honey and bake in a moderate oven for 30 minutes at 350 degrees, basting frequently. Place giblets, onions, water, bay leaves and peppercorns in a saucepan and cook until reduced by half. Add the cherry juice and reduce further to 1 pint. Strain and thicken with the arrowroot blended with water. cut ducks into serving portions and place in a casserole with the sauce. Cover and bake at 350 degrees for 2 1/2 hours. Add drained cherries just before serving. Serve accompanied by parisienne potatoes and minted peas.