Total Calories: 229
Peel the oranges and shred the rind. Set aside. Quarter the oranges and mix with pineapple, tarragon, and 2 chopped garlic cloves. Use mixture to stuff both ducks. Place ducks on rack in shallow baking pan and roast in slow oven (325°F) for 2 1/2 hours or until done. Meanwhile, sauté duck livers in butter for 10 minutes. Heat brandy, light it, and pour over livers. When flame dies, remove livers, chop and keep warm. To the sauce remaining in skillet, add shredded orange rind and 1 minced garlic clove and cook for 5 minutes. Combine Marsala and bouillon with tomato paste, jelly, potato flour, salt, and pepper. Add to sauce and cook, stirring constantly, until smooth. Add livers and simmer for 15 minutes. Pour into sauce boat, serve with duck.
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