This is a quick, simple, and excellent technique to get the kids to eat their vegetables.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 1 (4 pound) whole duck
- 10 cups water, or more as needed
- 1 (9×9 inch) pan prepared cornbread, crumbled
- 4 prepared biscuits, chopped
- 1 large onion, chopped
- 1 teaspoon dried sage
- 1 teaspoon ground black pepper
- ½ teaspoon garlic salt
- ½ teaspoon salt
- 8 large eggs
Instructions
- Place duck in a 12-quart stockpot with enough water to cover by 2 to 3 inches. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Remove duck from broth, allow to cool, and pull meat from the bones into bite-sized pieces. Reserve broth.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix together cornbread, biscuits, onion, sage, pepper, garlic salt, and salt in a large roasting pan. Beat eggs in a bowl; pour over cornbread mixture. Add duck pieces to the pan; mix thoroughly. Stir in reserved duck broth until dressing is very moist (about the consistency of thick pancake batter).
- Bake in the preheated oven until a spoon inserted into the center of dressing can stand up, 45 minutes to 1 hour.
Nutrition Facts
| Calories | 461 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 226 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 1064 mg |
| Sugars | 7 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
remind me of my paternal grandma taught my mom this favorite southern dressing made with duck. I will make for our Thanksgiving dinner
i will be making oyster&duck dressing for ThanksGiving
From recipe submitter: although this recipe includes sage, and it can certainly be used if you like sage dressing, the original recipe should not include sage. The key to this recipe is making sure you add enough liquid to the dry ingredients.