stuffed duck (12 servings) If you've had no experience de-boning a duck–which is probably the case for most of you– this recipe might be a bit difficult and if you make the sauce yourself, which I recommend, it is certainly time consuming, about 5 to 7 hours depending on your de-boning skills. If this is too much for one day you can freeze the ducks and roast them at a later time. Why go through all the trouble? This is what I like to call a show off recipe. One that has the guests all ohing and ahing and asking how you did it. How you answer this question depends on your relationship with your guests and the reasons why they are your guests on this particular occasion. But you can really strut your stuff. 2 ducks (2- 2¼ each) 8½ oz. (250 g) goose liver (chicken or veal liver can be substituted) 8½ oz (250 g) cured ham 14 oz (400 g) lean veal thyme 2 eggs 4 medium onions 1 qt (1 l) duck sauce*—homemade, takes about 4 hours • Bone the ducks — cut off wing tips and neck bone (save for sauce). Place duck breast-side down on your work space. With a sharp knife cut through the skin on the left and right side of the back bone and separate the meat from the bone down to the wings and drumsticks.                                                   • Cut through the joints and lift the carcass and continue separating the meat from the breast bone until you can completely remove the carcass (save for sauce).Trim the meat from the wing and leg bones                • After you've de-boned the duck lay it out flat and even it off by slicing some meat from thicker part and laying it on where there's only skin. continue