Preheat oven to 500°. Season the ducks inside and out with the meat seasoning. Place the ducks into a roasting pan that is at least two inches deep.
In a mixing bowl, combine the rosemary leaves and diced onions. Stuff each duck with the rosemary/onion mixture.
Place the ducks in the oven and immediately lower the temperature to 350°. Cook the ducks until crisp and tender, about 4-41/5 hours. Drain the excess fat from the roasting pans after the first hour, and again every hour. Reserve the duck fat. The ducks are ready when you can easily twist the drumstick with your hand.
When the ducks are done, remove them from the roasting pan and set aside. Drain off any excess duck fat. Place the roasting pan on the stove over medium-high heat. Add 4 cups duck or chicken stock and bring to a boil. Reduce heat to low and cook for 8-10 minutes, scraping the bottom of the pan with a metal spatula to release all of the pan drippings. Strain and set aside.
To make the orange sauce: Heat the duck fat in a pot over medium-high heat. Add the 1 cup of finely diced onions and cook, stirring constantly, until the onions are caramelized (dark brown).
Add the orange juice, reduce heat to medium, and cook until the juice reduces to about 2 cups.
Make a caramel:
In a large skillet, add the sugar and water. Whisk until fully blended. Cook over medium-low heat to make a caramel. Slowly add the warmed duck stock and cook, stirring occasionally, until the caramel dissolves in the stock. Add the caramel/stock mixture to the orange juice mixture and bring to a boil.
Add the pepper jelly, salt, and oranges. Cook for 4-5 minutes. Add the dissolved cornstarch and thicken the sauce. Strain into a separate pot and keep warm.
When the ducks are cool enough to handle, de-bone the ducks: Slice the ducks into halves. Slide your fingers underneath the breast meat and remove the breast and rib bones. Twist the drumstick and remove the leg bone and the “pin bone” that runs parallel to the drumstick. Remove the hip bone and thigh bone. Place the de-boned duck on a sheet pan and set aside or cover and refrigerate.
Make a simple duck stock: Place the duck bones in a pot and cover with cold water. Bring to a boil. Reduce heat to low and simmer for at least one hour. Strain and set aside.
To serve, cover the bottom of the sheet pans with duck stock and heat the duck in a 500° oven for 15 minutes. If you have a broiler, you can carefully crisp the skin under the broiler for a few seconds. Bring the orange sauce to a boil and serve 3 ounces of sauce underneath each portion of duck, alongside ¾ cup of dirty rice.
For the Rice:
Heat the duck fat or olive oil in a cast-iron pot over medium-high heat. Add the ground beef and cook, stirring constantly, until very brown, 4-5 minutes. Add the onions, bell pepper, celery, and eggplant. Cook, stirring constantly, until the vegetables become soft, 3-4 minutes.
Add the garlic, bay leaf, salt, white pepper, black pepper, cayenne, cumin, and oregano. Cook for 1-2 minutes. Add 6 Tablespoons of the chicken stock. Cook, stirring occasionally, for 3-4 minutes.
Stir in the ground liver. Add the remaining chicken stock and bring to a boil. Turn heat to low and simmer for 2 minutes.
Stir in the raw rice and cover the saucepan. Turn heat to very low and cook until the rice is done, 18-20 minutes.
Fold in the green onions and parsley. Serve immediately.