Pickled Duck With Mustard Sauce and Red Cabbage

• 2 ducks, 4 1/2 to 5 pounds each
• 23 cups water
• 1 13 cups salt plus 1 1/2 tablespoons
• 2 cups sugar
• 2 large bunches parsley
• 2 bay leaves
• Pepper to taste
• 2 cups chicken stock
• Kale and gooseberries for garnish

1. Marinate ducks overnight in mixture of water, salt and sugar.
2. Before cooking, drain and wash.
3. Fill cavities with parsley and bay leaves.
4. Season with pepper.
5. Place in large roasting pan and roast at 450 degrees for 15 minutes.
6. Add stock to depth of one-quarter inch; lift ducks so stock can run underneath.
7. Continue cooking 30 to 35 minutes, adding stock if necessary.
8. Cool 15 minutes.
9. Slice breasts and thighs thinly so that there are a total of 20 slices.
10. Reserve remaining duck for other uses.
11. To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
12. Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.

water, salt, sugar, parsley, bay leaves, pepper, chicken stock, gooseberries

Taken from cooking.nytimes.com/recipes/10482 (may not work)