Tried Duck Commanders Duck Dressing Recipe. Give it a go! Goooooddddddd Eats!
"And they wonder why we do it."
5-6 ducks (I used 4 Wood Ducks)
hot dog buns
2 bundles of green onions
1 bell pepper
2 sticks of celery
1 stick of butter
1 pkg. of saltine crackers
1/2 cup evaporated milk
Place 5 to 6 cleaned ducks into a large pot. Then add salt, black pepper, one bay leaf, and fill pot with water. Boil for 2-1/2 hours.
Bake one package of hotdog buns for 2 hours at 225 degrees.
Dice up 2 bundles of green onions, 1 bell pepper, and 2 sticks of celery. With a 1/2 a stick of butter sauté your vegetables on a medium-low heat.
Make one big pan of corn bread (Phil makes his own, but you can use a mix).
After your cornbread and hotdog buns are done, take a very large roast pot and dump your buns, cornbread, and one rack of saltine crackers into the pot. With your hands crumble all the bread ingredients into a fine consistency.
When your ducks are done boiling, remove them from the pot and pour 1/3 of your broth into your crumbled bread mix.
Stir until you have reached a paste consistency. Add your vegetables.
Add broth until you get a thick pour-able consistency.
Add 2 whipped eggs, and 1/2 a cup of evaporated milk to your dressing mix and stir.
Add one teaspoon of sage.
Now place your ducks lightly on top of your dressing. Sprinkle Phil Robertson's seasoning on top of your ducks. Lightly coat your ducks with butter.
Bake duck and dressing in the oven at 375 degrees for 25-30 minutes.
O God, Thy Sea Is So Big, and My Boat So Small