| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main dish, Poultry, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ducks or 1 Goose |
|
|
Lard or shortening |
|
|
Flour |
|
|
Water |
|
|
Salt |
|
|
Pepper |
| 1 |
sm |
Apple, quarted |
| 1 |
|
Potato, chunked |
| 1 |
|
Onion, quarted |
| 7 |
|
Potatoes, cut up |
| 2 |
|
Onions, quarted |
INSTRUCTIONS
Lightly salt and pepper inside of bird(s). Roll in flour to coat. Slowly
brown bird on all sides. Remove bird to Dutch oven. Add flour to pan
drippings. Cook and stir until brown. Add water, salt, and pepper. Cook and
stir until thickened. I usually make 4-5 cups of gravy.
Stuff cavities with apple, onion, and chunked potato. Put potatoes and
onions around bird. Pour gravy over all. Cover. Bake slowly 3 1/2 - 4 hours
or until the meat is falling off the bones -- tender and moist. Serve 1/2
duck to each person or slice goose. Pass potatoes, onions and gravy.
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