Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 571.4 Kcal (2392 kJ) | ||
| Calories from fat | 549.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.11g | 94% | |
|---|---|---|---|
| Cholesterol | 220.37mg | 73% | |
| Sodium | 236.19mg | 10% | |
| Potassium | 92.88mg | 2% | |
| Total Carbs | 2.36g | 1% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 5.95g | 12% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 474.21 Kcal (1985 kJ) | ||
| Calories from fat | 456.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.71g | 94% | |
|---|---|---|---|
| Cholesterol | 182.88mg | 73% | |
| Sodium | 196.02mg | 10% | |
| Potassium | 77.08mg | 2% | |
| Total Carbs | 1.96g | 1% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 4.93g | 12% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 26.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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