Serves: 6
Total Calories: 129

2 (5 pounds) oven-ready ducks
2 oranges, quartered
2 onions, quartered
8 whole cloves
2 (.9-ounce) envelopes unflavored gelatin
orange slices
1/2 cup Cointreau liqueur
3 cans condensed beef consommé
1 teaspoon salt
freshly ground black pepper
watercress

Stuff ducks with orange quarters and onions studded with cloves. Place ducks on a rack in a shallow baking pan and roast in a slow oven (325°F) for 2 1/2 hours or until done. Cool ducks and discard stuffing. Cut ducks into serving pieces with poultry shears and arrange pieces in a shallow dish. Soften gelatin in Cointreau. Bring 1 can of consommé to a boil, pour into gelatin and Cointreau mixture, and stir until gelatin is dissolved. Stir in the remaining 2 cans of cold consommé, salt, and pepper and pour this mixture over duck. Chill in the refrigerator for at least 2 hours or until the aspic is set. Serve garnished with watercress and orange slices.

Nutritional Facts:

Serves: 6
Total Calories: 129
Calories from Fat: 0

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