Duckling With Star Fruit (Carambola) Sauce

• 8 lbs domestic ducklings, thawed if frozen
• 1 teaspoon dried thyme leaves
• 1 teaspoon fresh parsley, chopped
• 2 bay leaves
• 1 small onion, chopped
• 1 carrot, thinly sliced
• 1 small stalk celery, chopped
• salt and pepper
• Star Fruit Sauce
• 1 cup dry white wine
• 1 cup medium-dry sherry or 1 cup port wine
• 1/4 cup rice vinegar
• 1 teaspoon tomato paste
• 7 ounces star fruit, pared, pureed and sieved (or not)
• star fruit slices (to garnish)

1. Preheat oven to 375u0b0F
2. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water.
3. Pat dry with paper towels.
4. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste.
5. Tie legs together with string. Pierce skin all over with tip of small knife.
6. Arrange ducklings on rack in large shallow roasting pan. Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180u0b0F
7. Spoon off fat from roasting pan several times during baking.
8. Remove ducklings and rack from pan, reserving drippings in pan.
9. Keep ducklings warm.
10. Put sauce ingredients in a pan over medium heat. Bring to boil and reduce heat. Simmer until reduced.
11. Server over duckling and garnish with star fruit slices.

thyme, fresh parsley, bay leaves, onion, carrot, stalk celery, salt, fruit sauce, white wine, sherry, rice vinegar, tomato paste

Taken from www.food.com/recipe/duckling-with-star-fruit-carambola-sauce-464503 (may not work)