3 ducks
6 tbsp. bacon fat
3 tbsp. flour
1 onion, chopped
2 stalks celery, chopped
1/4 c. Worcestershire sauce
2 bay leaves
Garlic salt
Seasoned salt
Pepper
4 c. water

Pull skin off breast area of duck and cut breast sections off. Clean breasts and pat dry. In a heavy skillet, brown duck breasts in 3 tablespoons bacon fat and set aside. Make a roux using remaining 3 tablespoons bacon fat and flour. Add onion and celery and cook slightly. Add Worcestershire sauce, water, bay leaves, seasonings and duck breasts. Simmer for about 2 hours. Serve over wild rice or a long grain wild rice mixture. Serves 4.