Preheat oven to 425°.

Wash ducklings in cold water, trim excess fat. Season outside with salt and pepper, place parsley, thyme and bay leaf in the cavity of each bird. Roast until juices run barely pink and the thigh registers 180°, about 1 hour. Remove from oven, remove from pan, and let rest while making sauce.

To make sauce, separate pan juices from melted fat. In a separate saucepan, sizzle shallots in a scant amount of melted duck fat. Add port wine, reduce by about three-quarters, then add duck juices, fresh red currants and demi-glace. Simmer 10 minutes over medium heat. Season if necessary with salt and pepper.

Remove herbs from cavity, carve duckling, and serve with red currant sauce and roasted fall vegetables such as butternut, buttercup or acorn squash.

Note: If currants are unavailable, substitute dried or fresh cherries.