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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: