[pmckee318]

Originally Posted by Ray

You gotta brown them and brown them and brown them and brown them. W/lid on.
It takes time and a lot of onions. I don't like using ducks with no skin, but I will if it is all I can get.
I usually fry about 4 slices of chopped up bacon to get the bottom of the pot greasy and brown. Leave the bacon bits in the bottom and put the seasoned and/or injected birds in the pot(I know some that stuff the breast or cavity with onions) back side down and put the lid back on with medium heat.
I use tongs instead of a spoon to turn them. I can control the birds better with tongs.
I turn them several times, making sure they are browned real good on all sides, even the neck area. Stand them up if you can to get that area browned. Throw in a hand full of onions now and then to add flavor. If the bottom gets dry, give it a shot of beer now and then to keep them from burning.
Once they are real brown and just starting to get tender, take them out and throw in your onion/bell pepper/celery...ect. or what ever you want in the pot along with what ever seasoning you like and stir till the brown is off the bottom. If it is too dry, use a lil water, not much to get it all off. Once the onions are very very tender and browned, put ducks back in with a couple inches of water and throw the lid back on, turn down heat and let simmer till the meat is about to fall off the bone, stirring now and then. The browner you get the skin, the browner the gravy, the better it tastes.
My wife don't like ducks, but she will whop someone's azz to get to that gravy.

If you could stuff pan sausage in them birds and serve over rice, or sweet potatoes