8 duck breasts, skinned, cut into small pieces
Salt & black pepper
Small amount of cooking oil
1 medium onion, chopped
2 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) can beef consommé
1/2-1 cup water
1 teaspoon Worcestershire sauce

Sprinkle duck pieces with salt and pepper and lightly brown in a small amount of oil.  Place duck on paper towels to drain.  Sauté onions in oil after cooking duck.  Meanwhile, place remaining ingredients in crockpot and stir well.  Add water needed to make a creamy mixture.  Do not add too much water because the steam from the covered crockpot adds more moisture.  Stir in duck pieces and onion.  Cover and cook on low for 6-8 hours (or high for 2-4 hours).  Serve over rice, pasta, toast points or biscuits.