Roasted Whole Duckling With Mustard Rhubarb Glaze

Preheat the oven to 375 degrees.

Season the ducks inside and out with salt and pepper. Place several bay leaves inside each duck, along with half of the thyme. Pierce the skin of the duck repeatedly, front and back, with the tines of a fork. This will allow the fat to drain away, leaving a crisp, golden skin.

Place the ducks, breast side down, in a roasting pan that has been preheating in the oven for 10 minutes. Roast until they have begun to brown (about 25 minutes). Turn the ducks onto their backs and reduce the oven temperature to 325 degrees. Brush the ducks with some of the cider vinegar, being careful to avoid splattering. Continue to roast the ducks for another 1 1/2 hours, brushing them with cider vinegar every 15 minutes. This will help keep the meat moist and produce a crisp, golden skin while rendering most of the fat.

While the ducks are roasting make the rhubarb glaze. Combine the water, wine and sugar in a saucepan that is large enough to hold the rhubarb. Bring to a boil and allow to simmer for 5 minutes before adding the rhubarb pieces. Cook the rhubarb for 15 minutes until they are soft enough to puree smoothly. Remove from the heat and allow to cool for 10 minutes before placing in a blender (do this in batches if necessary) and blend until smooth. Add the mustard, brandy and set aside.

After the ducks have cooked for nearly two hours begin to brush them with the glaze and continue to roast for and additional 15 minutes until the glaze is caramelized.

When the ducks are fully cooked remove them from the oven and allow to rest for 15 minutes before placing on a platter or a cutting board and carve them into serving portions.

This recipe yields 4 servings, 1/2 duck each, or more if the ducks are sliced and served in smaller portions.