Preheat the oven to 180°C (350°F).
In a bowl, mix the ingredients for the stuffing.
Rinse the ducks in cold water and pat dry with paper towels.
Fill each duck with the stuffing and two sprigs of rosemary. Truss the ducks so that the stuffing stays inside while cooking. Place the ducks in a baking dish or casserole.
Arrange the carrots, onion, celery and thyme around the ducks. Pour in the broth. Add salt and pepper to taste. Attach a meat thermometer inside one leg. Cover with a sheet of aluminum foil or the lid of the casserole dish. Bake for 2 hours.
Remove the aluminum foil or lid. Baste the ducks with the cooking juices. Return the ducks to the oven and continue cooking for another 30 minutes, uncovered, until the skin is crispy and the meat thermometer reads 82°C (180°F).
Remove the ducks from the baking dish or casserole and place on a serving platter. Cover loosely with a sheet of aluminum foil.
Pour the cooking juices into a saucepan and bring to a boil. Mix the corn starch with a little cold water, then add to the cooking juices. Stir until thickened.
Strain the sauce, then add the pomegranate seeds. Serve with the duck.
Potatoes with pancetta
Cut 750 g (about 1⅔ lb.) of baby potatoes in half. Place in a pot of cold salted water and bring to a boil over medium heat. Drain. In a skillet, heat 45 ml (3 tbsp) of duck fat over medium heat. Chop one package (175 g) of pancetta and cook for 2 to 3 minutes. Add 1 small chopped onion, 10 ml (2 tsp) chopped garlic and the potatoes. Cook for 7 to 8 minutes, stirring occasionally. Sprinkle with 60 ml (¼ cup) chopped parsley. Add salt and pepper to taste.
