- 3 wild mallard ducks, trussed, with giblets.
- 4 red onions, quartered.
- 200g/8oz pitted prunes.
- 100g/4oz dried cherries or raisins.
- 250g/9oz cooked lean ham, finely chopped.
- 375ml/13fl oz robust red wine vinegar.
- 25g/1oz dark muscovado sugar.
- 1tbsp chopped fresh sage.
- Â½ tsp ground black pepper.
- Â½ tsp ground cinnamon.
- Â¼ tsp each ground cloves, nutmeg and ginger.
- SautÃ©ed leeks, to serve.
- Preheat oven to 180C/gas mark 4.
- Mix together all the ingredients except the ducks in a large flameproof casserole.
- Immerse the ducks and giblets, breasts down.
- Cover and bring to the boil over a medium heat.
- Remove from the heat and put in the oven.
- Cook for about 1Â¼ hours, until the ducks are tender.
- In the last 30 minutes remove the lid and set the birds on their backs so the skin browns and the sauce thickens slightly.
- Transfer the ducks to a chopping board and cover with foil to keep warm.
- Remove the onion and fruits using a slotted spoon and place on a platter discarding the giblets.
- Keep warm.
- Return the casserole to the heat and bring to the boil.
- Leave to simmer for 10 minutes, until thickened, season to taste.
- To serve, carve the breast from each duck and lay on top of the onions and fruit. Serve with sauce on sautÃ©ed leeks.