Duck

Preheat the oven to 180 degrees.

Sprinkle the ducks generously with salt and pepper inside and out.

Coarsely grate half the ginger and rhubarb. Mix them in a bowl with half of the sage, garlic and onions and fill the cavities of the ducks with them.

Place the ducks in a baking pan and roast in the oven for 1 hour, then reduce the temperature to 150 degrees and roast for another hour and a half until crispy and tender.

While frying, you may need to drain the fat into a bowl 3 times. The clear fat, which you can use for frying, will come to the surface by itself.

The ducks are done when the skin is crispy and the legs come off easily.

Once they are cooked, you should let the ducks rest on a warm plate for a while while you make the sauce.

Pour out any remaining fat from the baking tin. Remove all the stuffing with juices from the duck and put it in the baking tin. Heat the tin over medium heat, pour in the Marsala and stir to loosen all the sediment from the bottom of the tin. The flame can burst into the pan, so beware of your eyebrows.

Add your stock and reduce the liquid until it has a good taste and consistency. Pour it through a coarse sieve. With a knife you can easily cut the breast from the carcass, the legs you just do with your hands. Divide the meat on the plates.

To finish off, finely chop the rest of the ginger and fry in a little oil in a non-stick frying pan. When it starts to colour add the rest of the finely chopped rhubarb and fry it together with the rest of the sage until everything is crispy. Sprinkle this over the duck and pour your tasty sauce over it all: a special and delicious recipe!