Ask your supplier to truss the ducklings, removing giblets and pope╒s noses. Coat the ducklings with 2 tablespoons of butter combined with salt and pepper. Preheat the oven 20 minutes in advance (350F to 400F). Put the giblets, sliced carrots and onions, bouquet garni and sticks of celery into an ovenproof dish. Moisten with the white wine and as much water again. Put the rack of the dripping-pan, with the ducklings on top, over the dish. Bake for 45 minutes. Take out the ducklings, boil the contents of the dish for a further 10 minutes. Meanwhile, quarter the ducklings, arrange them on the serving dish as the original shape. Keep warm and reserve the juice collected when you cut them. Sieve the baking juice, squeeze out all the juice. Put in the drained peaches, cook gently for 7 to 10 minutes. Take the peaches out, decorate the dish containing the ducklings. Add to the sauce, the cutting juice, the small glass of brandy and the cornflour dissolved in a little water. Bring to a boil and taste. Make a brown caramel with the sugar and the vinegar, add it to the sauce little by little to give it a golden brown color. Remove from the heat, add 3 tablespoons of butter and whisk. Serve this sauce in a sauceboat.
