Serve this dish over rice with gravy from ducks.  Also serve with sweet potatoes and French bread or rolls.  The best way to eat it is to put meat, stuffing and gravy on fork together, the blend of flavors is superb! 

FOOD FROM THE FIELD

Serve this dish over rice with gravy from ducks.  Also serve with sweet potatoes and French bread or rolls.  The best way to eat it is to put meat, stuffing and gravy on fork together, the blend of flavors is superb!

• Whole plucked ducks or geese
• Jimmy Dean sausage – 1 lb hot & 1 lb mild mixed together
• Spicy poultry seasoning (Cajunland best if you can find it)
• Fresh sliced portabella mushrooms
• 4 tbsp olive oil
• 3 tbsps of kitchen bouquet
• 2 cans of darkest canned mushroom gravy you can find
• water to almost cover birds
• Black cast iron pot ( a must)
• Cornstarch or  flour to thicken gravy

 

Stuff cavities with sausage and sprinkle with poultry seasoning.  Brown in olive oil on top of stove, turning often until very dark.  Pour in gravy and water to almost cover the birds breast down.  Add mushrooms and stir in kitchen bouquet.  Bring to gentle boil then cover tightly with lid and place in 250 degree oven or simmer on top of stove.  Check frequently and stir and add liquid as necessary.  It will take 1 ½ to 4 hours (longer in oven) to get birds tender enough to fall from bone (depends on size, species and age).  Remove from heat and let cool to serving temperature or freeze to use later.

Serve over rice with gravy from ducks.  Also serve with sweet potatoes and French bread or rolls.  The best way to eat it is to put meat, stuffing and gravy on fork together, the blend of flavors is superb!