Rub the ready-to-cook wild ducks heartily with salt and pepper, cover with the bacon slices and place on a roasting rack in the braising pan of the oven. Cook at 225 degrees for 45 to 50 minutes.
Heat the oil in a frying pan, sauté the diced onions until translucent and add the diced greens. Coarsely chop the duck giblets and fold them in. Pour the water – or better chicken soup – and season with salt and pepper. Keep boiling for half an hour on a gentle heat and then pass through a sieve.
Keep the finished ducks warm, deglaze the roast stock with the cooked clear soup, strain it once more and mix it with Grand Marnier. Mix the cornstarch in a little cold water, add it to the sauce and let it boil a second time. Season well with salt and freshly ground pepper and serve separately with the ducks.
Serve with red cabbage and parsley potatoes.
Our tip: Use a deliciously spicy bacon for a delicious touch!