2 Barbary ducks, approximately 1–5 kg (3.1/2 lb) each in weight
1 free-range boiling hen, approximately 1.5 kg (3.1/2 lb) in weight
1 pre-cooked cotechino
Maldon salt and freshly ground black pepper
2 heads celery, hearts and leaves
12 organic baby summer carrots
1 bunch fresh thyme
8 bay leaves
6 garlic cloves
1 large bunch Swiss chard, washed and stems chopped off
1 tablespoon whole black peppercorns
For six
Put the hen into a saucepan large enough to hold it. Add water to cover, the celery stalks, 3 garlic cloves (unpeeled), 3–4 sprigs thyme, 2 carrots, the whole black peppercorns and the remaining fresh bay leaves. Bring to the boil and simmer for about 1.3/4 hours.
At the same time, fill a saucepan large enough to hold the ducks with enough water to keep them completely submerged. Bring the water to the boil.
Season the inside of the duck cavities with salt and pepper and insert some celery leaves, a couple of the carrots, 1 sprig thyme, 1 bay leaf and 1 garlic clove. Wrap each duck in a clean tea towel and tie securely with string. This holds the ducks together during the long cooking time and the cloth helps to absorb some of the duck fat.
Place the ducks in the boiling water and weight down to keep them submerged. Simmer for 1.1/2 hours. Remove, drain well and cool before unwrapping.
30 minutes before serving
After the hen and ducks have been cooking for 1.1/4 hours, place the cotechino in a separate saucepan of boiling water and cook for about 30 minutes.
20 minutes before serving
With a ladle, transfer into a separate saucepan enough of the stock that the hen has been cooking in to cook the vegetables. Pass it through a sieve. Bring to the boil and put in the Swiss chard leaves and the remaining carrots. Cook for 10 minutes. Remove and keep hot.
To serve
Test the chickens for doneness by pulling a leg away from the body; it should come away easily if cooked. Remove from the pan and strain. Reserve the remaining stock but discard the remaining vegetables and herbs. Unwrap the ducks.
Cut 1 cm (1/2 in) slices from the breast and leg of the chickens, and from the ducks, using both white and brown meat. Cut the cotechino or zampone into 1 cm (1/2 in) slices at an angle.
Arrange the meats on a large warm serving plate and pour over some of the seasoned chicken stock. Arrange the carrots and Swiss chard around the meats and serve the meats with Tarragon Sauce and Horseradish Sauce (see here and here) and a bottled relish, mostarda di Cremona or mustard fruits.