Creamed Duck

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.

Copyright 1998-2014 Stephen Ricciardelli