Duck Stuffed with Chicken Liver, Candied Orange, and Pears

(5) Course Main Dishes

Ingredients in this Recipe

10 large fresh sage leaves
14 ounces chicken livers, fat trimmed
2 2/3 cups water
2 4 1/2 to 5 pound ducks, thawed if frozen, excess fat trimmed, rinsed, patted dry
2 cups diced peeled pears (about 2 medium)
2 cups dry red wine
2 garlic cloves, thinly sliced
2 oranges, ends trimmed and discarded, each cut into 5 rounds
2 tablespoons honey
3 cups sugar
6 tablespoons extra virgin olive oil, divided

See Full Recipe at Epicurious