Ingredients
2 domestic ducklings (4 to 5 pounds each)2 teaspoons salt1 teaspoon grated orange zest1/2 teaspoon seasoned saltSTUFFING:4 cups coarse soft bread crumbs2 cups chopped peeled tart apples2 cups chopped toasted hazelnuts1 cup chopped celery1/2 cup chopped onion1/2 cup orange juice2 large eggs, beaten1/4 cup butter, melted2 to 3 tablespoons lemon juice2 teaspoons grated orange zest1-1/2 teaspoons grated lemon zest1 teaspoon seasoned salt1/2 teaspoon pepper1/2 teaspoon dried thyme1/4 teaspoon ground nutmegGRAVY:3 tablespoons all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper2 cups chicken broth1/3 cup orange marmalade
Preparation
Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker’s twine.
Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning.
For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.
