Duck Stuffed with Apples

submitted by zheynar

2 ducks, 5 pounds each
Salt and freshly ground black pepper
2 tablespoons fresh thyme
6 green apples, peeled and chopped
1/2 stick butter
1/2 cup water
1/2 cup white wine
2/3 cup sour cream

Preheat the oven to 375 degrees F. Season the ducks with salt and pepper,
then rub with thyme leaves. Stuff half the apple in the cavities of the
ducks. Pierce the skin with a fork and dot the skin with butter. Place
the ducks, on a rack in a roasting pan. Pour the water and wine into the
pan. Roast in oven for 1 1/2 hours or until an instant read thermometer
placed in the thigh registers 180 degrees F. Baste occasionally, adding
water if needed. During the last 20 minutes of cooking, place rest of the
apples in the pan. When the ducks are fully cooked, remove them from the
oven and let them rest for 15 minutes before carving. Mix the pan apples
with the sour cream and serve with the carved meat.

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