Arkansas: Duck Dressing and Cranberry Salsa

3 ducks, preferably mallards

1 large onion, quartered

1 apple, quartered

2 carrots, sliced

4 stalks celery, sliced

1 tbsp. salt

1 tsp. pepper

1 bay leaf

Mix above ingredients in large stock pot. Bring to boil, lower heat and cook 1 to 2 hours until ducks is tender. Remove from liquid, allow to cool and de-bone duck. Cut into chunks and set aside. Strain both in stockpot and set aside.

1 pan favorite cornbread

6 slices whole grain sandwich bread

1 large onion, chopped

3 eggs, boiled and chopped

3 stalks celery, chopped

1 apple, chopped

1 tsp. thyme

salt, pepper, and rubbed sage to taste

In large bowl or dishpan, crumble cornbread and sandwich bread. Add remaining ingredients and mix very well. Add duck. Gradually add broth from duck and mix well until very, very moist but not soupy.

Pour into one large, two medium or three small baking pans. Cook at 400 degrees until golden brown.