Ingredients:
• 2 or 3 cleaned wood ducks
• 1 lb. smoked pork sausage cut into bite size pieces
• vegetable oil, enough to cover the bottom of pot (I like to use cast iron black pots)
• 1 large or 2 medium onions, chopped
• 1 bell pepper chopped
• 1 or 2 cloves of garlic (optional)
• 1/2 cup of pure orange juice
• Cajun Seasoning to taste I use (Camp Dog Cajun Seasoning) original blend.
• 1 large or 2 medium onions, chopped
• 1 bell pepper chopped
• 1 or 2 cloves of garlic (optional)
• 1/2 cup of pure orange juice
• Cajun Seasoning to taste I use (Camp Dog Cajun Seasoning) original blend.
• 8 oz. of golden cream of mushroom soup to thicken gravy.
How to cook:
Season ducks a couple of hours before and refrigerate until ready for use. Pour oil into pot and heat. Once oil is hot put ducks in and start the browning process. Brown the ducks slowly for about an hour or more if needed adding a couple of ice cubes as needed to keep from burning. It's ok if it sticks to the bottom a little this will help make a nice brown gravy. Once you are satisfied that the ducks have browned enough remove from pot and add sausage, brown them up then add onions and bell pepper and get them browned up nice and slow while stirring.
Once this has browned up nicely cut the ducks in 1/2 (poultry scissors work well) then add back to the pot. Pour in orange juice and 2 cups of water and cover. Cook in oven at 375 of on top of stove for about 1 1/2 hours or until ducks are tender. Check often and add water as needed. Add golden cream of mushroom soup about 15 minutes before cooking time expires.
Season ducks a couple of hours before and refrigerate until ready for use. Pour oil into pot and heat. Once oil is hot put ducks in and start the browning process. Brown the ducks slowly for about an hour or more if needed adding a couple of ice cubes as needed to keep from burning. It's ok if it sticks to the bottom a little this will help make a nice brown gravy. Once you are satisfied that the ducks have browned enough remove from pot and add sausage, brown them up then add onions and bell pepper and get them browned up nice and slow while stirring.
Once this has browned up nicely cut the ducks in 1/2 (poultry scissors work well) then add back to the pot. Pour in orange juice and 2 cups of water and cover. Cook in oven at 375 of on top of stove for about 1 1/2 hours or until ducks are tender. Check often and add water as needed. Add golden cream of mushroom soup about 15 minutes before cooking time expires.
Serve over white rice along with sides of choice. Enjoy!
