Ingredients

2 lg. ducks (mallards) or 1 lg. wild goose
1 pkg. (3/4 oz.) brown gravy mix
1/4 C. flour
1 1/2 tsp. salt
2 Tbsp. sugar
1 C. hot water
2 Tbsp. orange marmalade
1 can (6 oz.) frozen orange juice concentrate, thawed

Cooking Instructions

Preheat oven to 375 degrees. Combine all ingredients except waterfowl and pour into a large (14×20 inch) Brown-In-Bag. Place your bag in a 2 inch deep roasting pan. If birds are fatty, prick skin with a fork. Add fowl to bag turning each to moisten all sides. Close bag loosely with twist tie about 2 inches from ducks. Make six 1/2 inch slits in top of bag. Then cook ducks 1 1/2 to 2 hours or if you cook a goose for 2 1/2 hours or until they test tender. Pour sauce in bowl and after skimming off excess fat your gravy is ready to serve.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)