Preheat oven to 350 °F (180 °C).
Rinse the outer skin of the ducks with cold water, then pat dry with paper towels.
In a bowl, mix stuffing ingredients. Stuff both ducks, then truss them.
Place ducks in a roasting pan, breasts side up. Insert a cooking thermometer into the thickest part of one of the thighs, without touching the bone. Place onion, carrot, garlic cloves and bay leaf around the ducks.
In a saucepan, mix sauce ingredients. Bring to a boil, then pour over the ducks.
Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
