Friday, February 17th, 2006
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Martin County 205 E Main St Williamston, NC 27892 (252) 792-1621 Phone (252) 792-2408 Fax MAP 
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WILD WATERFOWL
(Duck or Goose) ORANGE
2 large ducks (mallards or equivalent) 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.
Revised 2/17/2006. |