In the Nov. 8 Food section, the complete cooking time for the Roast Ducks with Ginger-Lemon Sauce was omitted. The ducks require an additional hour of cooking at 400 degrees.
ROAST DUCKS (8 servings) three 4 1/2- to 5-pound ducks, fresh or defrosted 1 teaspoon honey thinned with 1 teaspoon hot water
Prepare each of the ducks in the following way: Fill a large pot with enough water to cover one duck and bring to a boil. Submerge a duck in the water and after it has come back to a boil, cook for 5 minutes. Remove, drain the cavity and pat off the excess moisture from the skin with a paper towel. Open the pores of the duck's skin by directing hot air all over it from a hand-held hair dryer. Blow-dry each duck for about 8 minutes and wipe off the fat as it is released. Place each duck, breast side up, on the rack of a roasting pan.
Roast the ducks in a 450-degree oven for 1/2 hour. Reduce the heat to 400 degress and roast for 1 more hour. Return the heat to 450 degrees, paint the ducks with the honey and water mixture and brown for 15 minutes more. Remove from the oven, transfer to a large platter and cover loosely with a tent of foil. Set in a warm place until the ducks are to be carved.