Duck With Orange Hazelnut Stuffing

• 2 domestic ducklings (4 to 5 pounds each)
• 2 teaspoons salt
• 1 teaspoon grated orange zest
• 1/2 teaspoon seasoned salt
• 4 cups coarse soft bread crumbs
• 2 cups chopped peeled tart apples
• 2 cups chopped toasted hazelnuts
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup orange juice
• 2 large eggs, beaten
• 1/4 cup butter, melted
• 2 to 3 tablespoons lemon juice
• 2 teaspoons grated orange zest
• 1-1/2 teaspoons grated lemon zest
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups chicken broth
• 1/3 cup orange marmalade

1. 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.
2. 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, at 350u0b0 for 2 to 2-1/2 hours, or until a thermometer reads 180u0b0 in the thickest part of the thigh and 165u0b0 for stuffing, rotating pan half way through and tenting with foil if needed to prevent over browning.
3. 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.

salt, orange zest, salt, coarse soft bread crumbs, tart apples, hazelnuts, celery, onion, orange juice, eggs, butter, lemon juice, orange zest, lemon zest, salt, pepper, thyme, ground nutmeg, allpurpose, salt, pepper, chicken broth, orange marmalade

Taken from www.tasteofhome.com/recipes/duck-with-orange-hazelnut-stuffing/ (may not work)