Recipe - Roasted Walnut And Cream Cheese Frosting

2 Ducklings ; (abt 5 to 6 lbs
ea)
Salt; to taste
Freshlyground black pepper;
to taste
Several bay leaves
4 tablespoon Dried thyme
4 tablespoon Dry rosemary
1 cup Cider vinegar
One half cup Water
One half cup White wine
1 cup Sugar
One half pound Rhubarb; green leaves
Discarded; stalks peeled,
cut 1" pieces
One half cup Dijon mustard
One fourth cup Brandy

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 One half 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