Roast Ducklings With Cornbread Stuffing

Recipe from Oxmoor House

More From Oxmoor House


  • 3 cups cornbread crumbs
  • 1/2 cup butter or margarine, melted
  • 6 green onions, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 2 (3 1/2- to 4-pound) dressed ducklings
  • 1 tablespoon all-purpose flour
  • 1 cup orange juice


  1. Combine first 6 ingredients for stuffing. Stir well, and set aside.
  2. Remove giblets and neck from ducklings; reserve for other uses. Rinse ducklings thoroughly with cold water; pat dry. Prick fatty areas of ducklings with a fork at intervals. (Do not prick breast.) Stuff dressing into cavity of ducklings. Close cavity with skewers; truss. Lift wingtips up and over back, tucking under bird securely. Fold neck skin under, and place ducklings, breast side up, in a roasting pan. Cover lightly with aluminum foil.
  3. Combine flour and orange juice; mix well. Bake ducklings at 350° for 2 hours and 15 minutes, basting frequently with orange juice mixture.
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