2 (5-pound) Long Island (Pekin) ducks
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 small onion, coarsely chopped
2 small carrot, coarsely chopped
4 garlic cloves, smashed with the side of a knife
1 cup dry red wine
2 small celery ribs, coarsely chopped
4 fresh thyme sprigs or 1 teaspoon dried
1 teaspoon black peppercorns
1 bay leaf, preferably Turkish, broken in half
2 tablespoons tomato paste
2 quart chicken stock
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, softened
4 tablespoons bottled green peppercorns, drained
2 tablespoons Dijon mustard
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