Duck With Plum Sauce

Directions

1. Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks inside and out with paper towels. Rub skin and cavity with salt, pepper, garlic and ginger; then stuff with garlic and ginger pcs, onion and celery. Place breast side up on rack in shallow pan and roast, pricking skin frequently, 20 min.
2. Remove from oven and carefully pour ice water over ducks. Return to oven and roast, pricking skin frequently, 20 min longer. Turn and roast another 20 min. Combine plum and bean sauces. Remove ducks from oven and spread some of sauce over backs. Roast 15 min. Turn ducks breast side up, spread sauce over and roast another 30 min, basting occasionally. Let ducks cold, then chill overnight. Using kitchen or possibly poultry shears, cut ducks in half lengthwise. With boning knife, cut around joints and remove legs. Cut away at joints; remove meat and throw away bones. Cut away carcass; throw away bones. Lay boned duck flat and slice thinly. Leave legs whole. To serve: Brush duck with additional sauce and reheat to hot through. Serve with dish of plum sauce and Chinese pancakes.