Good Afternoon Charlie,
Certainly. There are two minor changes necessary to insure: tender juicy ducklings ... One is to eliminate the boiling step in the instructions. Another is to marinate the birds for 3 hours, to insure that they have the fragrant orange and spice perfume. And lastly, however, not least, is the covering of the birds which should be quartered for ease of handling ... I shall explain more about this method later or Tuesday. Due to the ducklings being skinless, we must remember to keep them real moist, and thus, the French Papiollte adopted by Scottish Chef Gordon Ramsey is a miracle worker !
I believe in this recipe, as it is truly elegant ...
I forgot to ask, When is the big bash ( dinner or lunch ) ?
Have a nice Monday.