Garnish platter with slices of oranges and bananas dipped in lemon juice
2 (5lb.) ducklings
2oranges, peeled and sliced
3bananas, peeled, cut in 1″ diagonal slices and brushed with lemon juice
¼c. chopped fresh parsley
Rub skin of ducklings with lemon; rub cavities with salt and pepper; close cavities with skewers. Place on rack in roasting pan; roast in moderate oven (350°) about 1½ hours, or until leg joints move easily.
Remove ducks from oven and cut into quarters with poultry shears or electric slicing knife. Replace in whole-duck shape on heat-proof serving platters. Spoon about ⅓ Lemon/Carrot Sauce over ducks; surround with orange and banana slices.
Bake in moderate oven (350°) 10 minutes, or until heated through. Sprinkle with parsley. Serve a duck quarter with orange and banana slices to each person; pass remaining hot Lemon/Carrot Sauce.