SLOW ROASTED DUCK
2 whole frozen ducks
1 8-ounce can frozen orange juice concentrate, slightly thawed
Salt and pepper to taste
2 quarts water
Apple Cornbread Stuffing
1 1/2 cups cornmeal
2 1/2 cups whole milk
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
3 eggs
1/4 cup butter
2 Granny Smith apples, diced
1 cup orange juice
1/2 cup firmly packed brown sugar
Huckleberry Glaze
8 ounces huckleberry jam
1/4 cup water
1 tablespoon butter
For the ducks, preheat the oven to 225°. Place the frozen ducks on a rack in a roasting pan. Rub the orange juice concentrate on all sides of the ducks and sprinkle with salt and pepper. Pour the water into the pan and place in the oven, uncovered. Cook for 6 to 8 hours or until an internal meat thermometer reaches 165°, basting every 2 hours and turning the ducks after 3 hours. Remove the pan from the oven and place in the refrigerator for 2 hours or more to cool.
While the ducks are chilling, prepare the stuffing. Preheat the oven to 400°. Mix the cornmeal and milk in a bowl and let stand for 10 minutes. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Stir in the cornmeal and milk mixture. Add the oil and eggs and whisk until the mixture is smooth and free of lumps. Pour the mixture into a greased 13x9-inch baking pan and bake for 30 minutes.
While the cornbread is baking, melt the butter in a small saucepan. Add the apples to the melted butter and cook over medium heat until the apples are partially cooked.
When the cornbread is finished baking, remove from the pan and crumble into a mixing bowl. Add the cooked apples, orange juice, and brown sugar. Mix together until the cornbread is moist.
When the ducks have chilled, preheat the oven to 425°. Place the ducks on a cutting board and carefully cut them in half lengthwise. Remove all innards, backbone, and rib bones. Fill the duck halves with stuffing.
With the stuffing side down, place the ducks onto a greased baking pan and roast for 25 minutes or until the ducks reach an internal temperature of 160°.
For the glaze, in a small saucepan heat the jam and water over low heat. Bring to a simmer and add the butter. Stir constantly until the butter is fully blended.
To serve, spoon the Huckleberry Glaze over the ducks.
Makes 4 servings.