- 1 (4 pound) whole duck
- 1 (9x9 inch) pan prepared cornbread, crumbled
- 4 prepared biscuits, chopped
- 1 large onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried sage
- 8 eggs, beaten
- Place the duck in a 12-quart stock pot with enough water to cover the duck by 2 to 3 inches. Bring the water to a boil, reduce heat to medium-low, and cook the duck at a simmer until the meat is tender, about 1 hour. Remove the duck from the broth, allow to cool, and pull the meat from the bones in bite-sized pieces. Reserve the broth.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the cornbread crumbs, chopped biscuits, onion, salt, garlic salt, black pepper, and sage in a large roasting pan. Beat the eggs in a bowl; pour over the cornbread mixture. Add the chopped duck meat to the pan; stir to mix the dressing thoroughly. Stir the reserved duck broth into the mixture until the dressing is very moist (about the consistency of thick pancake batter).
- Bake in the preheated oven until a spoon inserted into the center of the pan of dressing will stand up, 45 minutes to 1 hour.
04/25/2018
recipepes.com
Faye's Duck Dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
