1 (5 lb.) duckling, baked, deboned, cut in pieces (instructions follow)
6 tbsp. oil
5 tbsp. flour
3 bunches green onions, chopped
7 inner tender stalks celery, with leaves, chopped
2 tbsp. fresh parsley, chopped
1 tsp. marjoram
1 tbsp. Polander's chopped garlic
1 tbsp. J.D.'s Magic
2 cans chicken broth
2 (8 oz.) whipping cream
8 oz. cognac
2 tsp. liquid smoke
4 c. water
1 tsp. salt

To prepare duck: Clean inside of duck. Place two small yellow onions in duck cavity. Salt and pepper outside. Place in covered pan in preheated 400 degree oven for 2 1/2 hours or 30 minutes per pound. Let cool. Remove skin and all bones. Chop meat into small pieces. This can be done the day before and put in refrigerator overnight.

In large Dutch oven, heat oil over medium heat. Add flour and stir to make a roux. Stir constantly until the roux becomes caramel brown in color. Add green onions, celery, garlic and cook for 5 minutes. Add chicken broth, parsley, marjoram, J.D.'s Magic, cognac, liquid smoke, salt and water. Cook 20 minutes over low-medium heat. Add duck and continue to cook for 15 minutes. Add cream, cook for 5 minutes, stirring to blend well. Remove from heat. Let sit 5 minutes before serving.