Ingredients
8
8 servings
- •1 (4 pound) whole duck
- •10 cups water, or more as needed
- •1 (9x9 inch) pan prepared cornbread, crumbled
- •4 prepared biscuits, chopped
- •1 large onion, chopped
- •1 teaspoon dried sage
- •1 teaspoon ground black pepper
- •0.5 teaspoon garlic salt
- •0.5 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.
Nutritional Facts
Per 8 servings
- Calories: 461
- Carbohydrate: 43g
- Fat: 19g
- Fiber: 3g
- Protein: 28g
- Sugar: 7g
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