Roast Ducklings With Cornbread Stuffing

• 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 350u0b0 for 2 hours and 15 minutes, basting frequently with orange juice mixture.

cornbread crumbs, butter, green onions, salt, sage, pepper, flour, orange juice

Taken from www.myrecipes.com/recipe/roast-ducklings-with-cornbread-stuffing (may not work)