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Ingredients
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1 (4 pound) whole duck
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10 cups water, or more as needed
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1 (9x9 inch) pan prepared cornbread, crumbled
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4 prepared biscuits, chopped
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1 large onion, chopped
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1 teaspoon dried sage
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1 teaspoon ground black pepper
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½ teaspoon garlic salt
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½ teaspoon salt
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8 large eggs
Directions
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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.
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Preheat the oven to 375 degrees F (190 degrees C).
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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).
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Bake in the preheated oven until a spoon inserted into the center of dressing can stand up, 45 minutes to 1 hour.
Nutrition Facts (per serving)
461 | Calories |
19g | Fat |
43g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 461 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 5g | 26% |
Cholesterol 226mg | 75% |
Sodium 1064mg | 46% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 3g | 12% |
Total Sugars 7g | |
Protein 28g | 56% |
Vitamin C 3mg | 4% |
Calcium 154mg | 12% |
Iron 4mg | 21% |
Potassium 285mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.