| 1 | Roast duckling: preheat oven to 375°F. |
| 2 | Remove giblets and fat from body cavity of ducklings and reserve for another time. |
| 3 | Rinse ducklings inside and out with cold water. |
| 4 | Pat dry with paper towels. |
| 5 | Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. |
| 6 | Tie legs together with string. |
| 7 | Pierce skin all over with tip od small knife. |
| 8 | Arrrange ducklings on rack in large shallow roasting pan. |
| 9 | Roast at 375°F for 1 ?to 2 hours until thermometer inserted between leg and thigh registers 180°F. |
| 10 | Spoon off fat from roasting pan several times during baking. |
| 11 | Remove ducklings and rack from pan, reserving drippings in pan. |
| 12 | Keep ducklings warm. |
