4 large puddle ducks (black, mallard, pintail)
1 8x8 inch pan cornbread, cooked
1 can chicken broth concentrate
3 stalks celery
6 green onions
2 oranges, peeled and sliced
1 tablespoon dried celery flakes
poultry seasoning, salt and pepper
Insert oranges inside ducks. Cover with celery flakes, salt and pepper. Roast all four ducks in a large oven at 500 degrees for 50-60 minutes, or individually in small oven for 30-35 minutes each. While ducks are roasting, break cornbread into small pieces. Add chicken broth concentrate, mix until evenly moistened. Mince celery and onions, add to cornbread, along with- celery flakes. Add poultry seasoning, salt and pepper to taste. Set cornbread mixture aside.
When ducks are cooked, pour off drippings and set aside. Remove meat from ducks, dice and add to cornbread mixture. Skim 2 tablespoons fat from drippings and add to cornbread, mix thoroughly. Place in a nine inch round, covered glass dish and bake at 350 degrees for 45 minutes or until cornbread pulls away from side of dish.
While baking, make gravy. Skim remaining fat from drippings, placing three tablespoons in a skillet and discard the rest. Sift 3 tablespoons flour into fat, brown at medium-high heat, stirring constantly. Add water to drippings to make two cups, then pour into skillet. Cook over medium-high heat, stirring constantly, until thickened.