Glazed Long Island Duck

• 2 (5 1/2-pound) dressed ducks
• 2 teaspoons salt
• 2 teaspoons freshly ground pepper
• 12 shallots, peeled
• 10 garlic cloves, crushed
• 2 fresh rosemary sprigs
• 1 small lemon, cut in half
• 1/2 cup lemon marmalade
• 1/4 cup firmly packed brown sugar
• Garnishes: rosemary sprigs, lemon slices, fresh berries

1. Remove giblets and necks from ducks; reserve for another use, if desired. Rinse ducks thoroughly under cold water, and pat dry with paper towels. Sprinkle cavities and skin with salt and pepper; fill cavities with shallots and next 3 ingredients. Prick skin with a meat fork. Tie ends of legs together with string; tuck wingtips under.
2. Place ducks, breast side up, on a lightly greased rack in a broiler pan. Fill pan with hot water to depth of 1/2 inch. Bake, uncovered, at 450u0b0 for 45 minutes. Turn ducks over; bake 30 minutes.
3. Combine marmalade and brown sugar. Microwave at HIGH for 2 1/2 minutes. Turn ducks breast side up; brush with marmalade mixture. Insert a meat thermometer into thickest portion of thigh, without touching fat or bone. Bake 5 to 10 minutes or until thermometer registers 180u0b0. Transfer ducks to a serving platter; let stand 10 minutes before serving. Garnish, if desired.

salt, freshly ground pepper, shallots, garlic, rosemary sprigs, lemon, lemon marmalade, brown sugar, rosemary sprigs

Taken from www.myrecipes.com/recipe/glazed-long-island-duck (may not work)