Roast Duck with Honey Curry Sauce

2 ducks, 4 lb each, completely thawed
1/2 cup peeled and chopped onion
1/2 cup trimmed and chopped celery
2/3 cup soy sauce
3 teaspoons sugar
1/3 cup dry sherry
1 orange scrubbed and cut into small pieces
1 lemon scrubbed and cut into small pieces
1 lime scrubbed and cut into small pieces
1 tablespoon salt
3 tablespoons red wine vinegar
1 1/3 cups orange blossom honey
3 tablespoons dry white wine
1 cup orange juice
3 tablespoons curry powder
parsley or watercress

Preheat oven to 475�F. Using small skewer, close up opening at duck's neck. In medium pan, combine onion, celery, half of soy sauce, sugar and sherry. Bring to boil over high heat and keep cooking about 3 minutes, til somewhat thickened. Stuff half of pieces of orange, lemon and lime into cavity of each duck. Pour half of soy mixture into each cavity and close openings with wooden skewers. Pat outside of ducks well with paper towels, then rub skin with salt. Place ducks, breast side up, on rack in large flameproof roasting pans.

Roast ducks, pricking skin from time to time with a fork, for 30 minutes. Remove pan from oven and discard the fat. Combine the remaining soy sauce with 1/3 c. of the honey and vinegar in small bowl. Brush this honey mix over ducks and reserve the rest till later. Reduce oven temp to 325�F and continue roasting ducks, brushing them with the honey mix every 30 minutes, until juices run clear yellow and not pink when an inner thigh is pierced, about 15 minutes per pound or total cooking time of about 2 hours.

Remove roasting pan from oven, and place ducks on carving board, loosely covered with foil, for 10 minutes. Discard all fat and burned particles from roasting pan. Add wine to pan and bring to a boil, deglazing the pan. Using large spoon, remove filling and any juices from cavities of ducks, adding to the pan. Prepare sauce: Strain juices in roasting pan into medium size saucepan. Add remaining 1 c. honey, orange juice and curry powder; simmer over medium heat until thickened, 5-8 minutes. Strain thru cheesecloth into small bowl (should be consistency of maple syrup). Cut ducks into serving pieces and arrange on warm platter. Serve duck with warm sauce and garnish with parsley.

Serves 6.