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.
 
 
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