Duckling With Star Fruit (Carambola) Sauce - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 375\u00b0F
Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water.
Pat dry with paper towels.
Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste.
Tie legs together with string. Pierce skin all over with tip of small knife.
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 180\u00b0F
Spoon off fat from roasting pan several times during baking.
Remove ducklings and rack from pan, reserving drippings in pan.
Keep ducklings warm.
Put sauce ingredients in a pan over medium heat. Bring to boil and reduce heat. Simmer until reduced.
Server over duckling and garnish with star fruit slices.