I find the colors of this dish very pretty: the rich red of the port, the deep blackish purple of the prunes, and the golden brown of the caramelized onions remind me of autumn. Serve this with roasted potatoes and sautéed Swiss chard.
Preheat the oven to 500°F. Make a paste with a mortar and pestle of the garlic, cinnamon, and lemon juice; rub it in the cavities of the ducks. Place the ducks on racks in shallow roasting pans. Sprinkle inside and out with salt and pepper and