Duck Directions: Preheat oven to 425 degrees F
Season the ducks inside and outside with salt and pepper, then roast until rare, about 40-45 minutes
Remove ducks from the oven, and cut lengthwise into halves
Discard the fat from the roasting pan and replace the ducks skin-side up in the pan
In a sauce pan, melt the butter and add the red pepper, vinegar, honey, garlic, thyme, Worcestershire sauce, and Cointreau
Cook over low heat for 5-7 minutes, then pour over the ducks
Roast 15 minutes more at 350 degrees F, until medium rare
Remove the ducks, let the meat rest, and keep it warm
Skim the cooking liquid of any fat and reduce it slightly in a saucepan over high heat
Pour over the ducks and serve immediately with Dirty Rice and Candied Yams
Dirty Rice Directions: In a medium-size saucepan, combine the rice with 4 cups of water
Cover and bring to a boil, then reduce the heat and boil gently until just tender, 10-12 minutes
Drain, rinse, and set aside
In a large skillet, saute the vegetables in the 2 tablespoons butter until soft, then add the liver, gound beef, and Marsala
Add the beef stock and orcestershire sauce, cooking 3 minutes
Then add the precooked rice and finish cooking, until the liquid is absorbed
Stir in the unsalted butter and red pepper
Candied Yams Directions: Preheat the oven to 375 degrees F
Place all ingredients in a large Dutch oven
Add 8 cups water
Cover the pot and steam the yams in the oven until fork tender, 30-40 minutes
Remove the lid and reduce on the stove over high heat for 7-10 minutes, until the sauce is syrupy
