A longer cookin duck recipe.

Discussion in 'Recipes' started by Coho, Nov 15, 2006.

  1. Coho

    Coho Moderator Emeritus Moderator

    Messages:
    25,652
    Joined:
    Mar 11, 2000
    Location:
    Bothell,WA 98011
    I haven't tried yet but sounds good....

    WILD WATERFOWL ORANGE

    2 ducks or 2 geese
    1 (3/4 oz.) pkg. brown gravy mix
    1/4 c. flour
    1 1/2 tsp. salt
    1 c. hot water
    2 tbsp. orange marmalade
    1 (16 oz.) can frozen orange juice concentrate, thawed

    Combine all ingredients in large (14 x 20 inch) oven cooking bag. Place bag in 2 inch deep roasting pan. If birds are fatty stick skin with fork. Add fowl to bag, turning to moisten. Close loosely with tie, about 2 inches from fowl. Makes (6) 1/2 inch slits in top of bag. Roast for 2 1/2 hours or until tender. Pour sauce into bowl and skin excess fat. NOTE: Goes really well with wild rice.
     
  2. Luigi Daniele

    Luigi Daniele Elite Refuge Member

    Messages:
    3,802
    Joined:
    Dec 22, 2007
    Location:
    in a blind watching the specks and sprig work
    This sounds awesome, amico mio:cool:
     

Share This Page