| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Main dish, Meats, Poultry | 4 | Servings |
INGREDIENTS
| 2 | Ducks or 1 Goose | |
| Lard or shortening | ||
| Flour | ||
| Water | ||
| Salt | ||
| Pepper | ||
| 1 | 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.
A Message from our Provider:
“Famous last words: I’ll get right with God later”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 427
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 85.4mg
Potassium: 860.9mg
Carbohydrates: 91.9g
Fiber: 6.2g
Sugar: 1.6g
Protein: 11.8g