8 (or so) duck breasts cut into small pieces, skinned
2 cans cream of mushroom soup
1 can beef consomme
1 teaspoon Worcestershire sauce
1 soup can water
1 teaspoon onion flakes
garlic, salt, pepper and tenderizer
Season duck pieces and brown in small amount of oil. Drain on paper towels. Add all to a crock pot and heat for two to four hours on high or on low for six to eight hours. Serve over rice, noddles or toast.