Recipe: Roast Duck with Lingonberry Sauce

Roast Duck with Lingonberry Sauce
Servings	Prep. Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
6	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
2 10-ounce jars lingonberries in sugar	2 teaspoons chopped fresh thyme	2 5-1/2 to 6-pound ducks (thawed if frozen), rinsed, patted dry, excess neck skin cut away
2 lemons, halved	10 fresh thyme sprigs

`1`	Mix lingonberries and thyme in bowl.
`2`	Preheat oven to 350 F. Rub outside of each duck with cut side of 1 lemon half; discard lemon halves. Sprinkle duck cavities with salt and pepper. Place 1 lemon half and 5 thyme sprigs into cavity of each duck. Place large rack in large roasting pan. Place ducks on rack. Roast 1-1/2 hours. Remove ducks from oven. Increase oven temperature to 450 F.
`3`	Using bulb baster, remove fat from pan. Place wooden spoon in cavity of each duck and tilt duck so juices run into pan; return ducks to rack. Roast until godlen brown, about 45 minutes longer. Let ducks stand 10 minutes. Carve ducks; arrange on plates. Serve, passing lingonberry sauce separately.