Post by April B. on Feb 20, 2003 12:49:43 GMT -6
WILD WATERFOWL (Duck or Goose) ORANGE
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.
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.
