1 (8 oz.) can mushroom stems & pieces (reserve liquid)
1 c. chopped green pepper
1 c. butter
1 c. all purpose flour
2 tsp. salt
Pepper to taste
3 tsp. granular chicken bouillon
3 c. milk
2 1/2 c. hot water
4 c. cut up duck (5-6 lb. young duckling, cooked)
2 (4 oz.) jars chopped pimiento
10-12 puffs (either frozen or homemade)

Cook and stir mushroom and green pepper in butter over medium heat for approximately 5 minutes and remove from heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly. Stir in instant bouillon, milk, water and reserved mushroom liquid, heat to boiling, constantly stirring. Boil and stir one minute. Add duck and pimiento and heat through. Serve over puffs. Serves 10 to 12.