3 Whole Ducks (Mallard, Teal, Wood Duck or Canvas Back) Plucked, Skinned, and Gutted.
3 Gala Apples (diced)
1 Blood Orange (unpeeled, sliced)
1 Yellow Onion (diced)
1 C Celery (diced)
1 large Red Bell Pepper (diced)
1 Tbsp. Cavenders Greek Seasoning
1 Tsp. Chef Paul Prudhomme's Blackened Redfish Seasoning
Cracked Pepper to Taste
1/2 Tsp. Kosher Salt
3/4 C Whole Butter (melted)
2 C Chicken Stock
1 Tbsp. Minced Garlic
For the Sauce
3/4 C Bourbon (I used salted caramel Crown Royal last)
3 Tbsp. Fig Preserves
2 Tbsp. Honey
In a large bowl, toss chopped apples, onion, celery, bell pepper, salt, pepper, Cavender's, and minced garlic and mix well.
Preheat oven to 400 degrees
Stuff ducks with apple mixture, set aside.
Place empty Dutch Oven or roasting pan in oven for 5 minutes.
Remove from oven and immediately place stuffed ducks in pan.
Pour melted butter over ducks and add 1 C of chicken stock, sliced blood orange, and remainder of apple mixture to the pan.
Season with Chef Paul Prudhomme's Blackened Redfish seasoning.
Cover and cook for 30 minutes.
In a small sauce pan, over medium heat, heat fig preserves, bourbon, and honey.
After 30 minutes remove ducks from oven, add remainder of chicken stock and baste ducks with glaze.
Place Oven Temperature to 250 degrees.
Cover and cook for 2 hours.
Serve with rice.