2 ducks or 2 geese
1 (3/4 oz.) pkg. brown gravy mix
1/4 c. flour
1 1/2 tsp. salt
1 c. hot water
2 tbsp. orange marmalade
1 (16 oz.) can frozen orange juice concentrate, thawed

Combine all ingredients in large (14 x 20 inch) oven cooking bag. Place bag in 2 inch deep roasting pan. If birds are fatty stick skin with fork. Add fowl to bag, turning to moisten. Close loosely with tie, about 2 inches from fowl. Makes (6) 1/2 inch slits in top of bag. Roast for 2 1/2 hours or until tender. Pour sauce into bowl and skin excess fat. NOTE: Goes really well with wild rice.