2 large ducks (mallards or equivalent) or 1 large wild goose 1 pkg. (3/4 oz.) brown gravy mix 1/4 cup flour 1 to 1 1/2 tsp. salt 2 tbsp. sugar 1 cup hot water 2 tbsp. orange marmalade 1 can (16 oz.) frozen orange juice concentrate, thawed
Preheat oven to 375 degrees F.
Combine all ingredients except waterfowl and pour into a large (14x20 inch) Brown-In-Bag. Place bag in a 2 inch deep roasting pan.
If birds are fatty, prick skin with a fork. Add fowl to bag turning to moisten all sides. Close bag loosely with twist tie about 2 inches from birds. Make 6 half- inch slits in top of bag.
Cook ducks at 375 degrees F. 1 1/2 to 2 hours or geese for 2 1/2 hours or until they test tender. Pour drippings in bowl and after skimming off excess fat, gravy is ready to serve with fowl.