Stuffed Duck with Mushrooms and Potato Pancakes

Clean mushrooms and peel the rest of vegetables, cut into small pieces.

Drain corn.

Cut off bread crust and dice bread. 

Cut half of mushrooms and livers into cubes. Heat butter in a pan and saute musrooms and livers for a few minutes. Add bread cubes.

Heat milk, season with salt, pepper and nutmeg. Add together with an egg to mushroom mixture.  

Stuff ducks with mushroom mixture and secure the openings. Heat butter in a roasting pan and brown ducks on all sides. Add carrots, onions, juniper, peppercorns and thyme to the pan, add half of red wine and roast in preheated oven at 200°C (approximately 400°F) for about 60 minutes. Baste ducks occasionally with cooking juices and turn over halfway through cooking, ad more wine as needed.  

Cook peeled potatoes in salted water until tender, mash coarsely.  

Season with salt and nutmeg and combine with cornstarch, corn kernels, marjoram and egg. Knead to a dough.

Make small patties out of potato mixture. Heat butter in a pan and cook potato patties, few at a time, until golden brown on both sides. 

Remove ducks from the oven and remove froam the pan. Wrap in aluminum foil and keep warm. Strain sauce though a sieve and pour into a pot. Simmer down a little and add grapes to the sauce. 

Cut ducks in half.