Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     ducks -- (mallard, pintail,
                        or other puddler)
  2        tablespoons  curry powder
  2          teaspoons  finely chopped garlic
  2          teaspoons  dried red pepper flakes -- crushed
  2        tablespoons  fresh tomato juice
                        Salt & ground pepper
                        Curry Citrus Sauce
  1                cup  fresh orange juice
     1/2           cup  fresh lemon juice
     1/4           cup  curry powder dissolved in some of the
                        lemon juice
  1 1/2      teaspoons  chilli flakes -- crushed
  1           teaspoon  ground cloves
     1/4           cup  grated fresh ginger
     1/2           cup  honey -- up to 3/4, up to
     1/4           cup  finely minced garlic

Preparation:

Combine all the ingredients for the sauce in a small saucepan and bring to the boil. Remove from the heat. Set aside half for basting and reserve the remainder for a sauce. Preheat the oven to 230 - 240 C. Prick the ducks all over with a fork. Mix the curry powder, garlic, red pepper flakes and lemon juice into a paste and rub it into the cavities in the ducks. Place the ducks on a rack in a shallow roasting pan and sprinkle with salt and pepper. Roast for 30 mins then start basting occasionally with the basting sauce until cooked (about 1 hour). Leave until cool enough to handle. Meanwhile cook the reserved sauce until reduced by about half. Cut the ducks into quarters or eigths and put onto serving plates. Spoon the sauce over and serve with rice, chutney and a green vegetable.

Nutritional Information:

10951 Calories (kcal); 1000g Total Fat; (82% calories from fat); 296g Protein; 185g Carbohydrate; 1927mg Cholesterol; 1620mg Sodium