Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    ducklings {3 1/2 lb.}
   3                    cooking apples
  24                    stewed prunes -- pitted
                        salt
                        corn oil
     1/3  cup           carrots -- sliced
     1/3  cup           onion -- peeled and sliced
     1/3  cup           celery -- sliced
   1      pinch         thyme
   1      small         bay leaf
   6      whole         peppercorns
                        ***BROWN SAUCE***
                        pan drippings from roast ducklings
   4      cups          stock
   2 1/2  tablespoons   butter
   2 1/2  tablespoons   flour
                        salt -- to taste
                        pepper -- to taste
                        ***BRAISED RED CABBAGE***
   1      medium        red cabbage
     1/2  cup           applesauce
     1/2  cup           sugar
     1/3  cup           cider vinegar
   1      teaspoon      salt
   1      cup           water
   1      tablespoon    currant jelly
     1/3  cup           reserved fat from roast duckling

Preparation:

1. Rinse ducklings and pat dry. 2. Peel, core and slice apples. Mix with prunes; add salt to taste. 3. Stuff ducklings with fruit mixture. Truss and tie with string; rub with oil. 4. Place ducklings on rack in roasting pan. Roast, uncovered, in preheated 350 F. oven 2 1/2 hours, turn and roast 15 minutes longer. 5. Add carrots, onion, celery, thyme, bay leaf and peppercorns; roast 20 minutes longer. 6. Remove ducklings to heated platter. 7. Discard vegetables, keeping liquid in pan intact to make Brown Sauce. Skim off about 1/3 cup fat from pan liquid; reserve for use in Braised Red Cabbage. 8. Serve 1/2 duckling with Brown Sauce and Braised Red Cabbage on the side. Brown Sauce 1. Skim all fat from roasting pan; scrape up brown bits from bottom. 2. Add stock; bring to a boil. 3. Meanwhile, melt butter and stir in flour. Cook and stir until flour mixture is golden brown and smooth. 4. Add flour mixture, a little at a time, to stock mixture until sauce is slightly thickened and of gravy consistency; season with salt and pepper to taste. Strain into gravy boat to serve with or over duckling Braised Red Cabbage 1. Finely shred cabbage and place in heat-proof casserole with lid. 2. Add applesauce, sugar, vinegar, water, currant jelly, duckling fat and salt. Bring to a boil and cover. 3. Transfer to oven and bake in preheated 400 F. oven 2 hours, checking cabbage frequently to prevent drying.