Wild Duck Creole

1 medium wild duck

Reserve liver and gizzard

Salt and pepper

Gravy coloring

Bacon drippings

1 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, crushed

1 cup water

1 chicken bouillon cube

Preheat oven to 325 degrees. Rub duck inside and out with salt

and pepper. Rub outside with gravy coloring and bacon drippings.

Cook duck in a Dutch oven over medium heat until well browned

on all sides. Remove dusk. Put onion, celery and garlic into pan;

saute for 5 minutes. Return duck to pan; add water, bouillon cube,

liver and gizzard. Bring to a boil; cover; cook in a preheated oven for

3 hours. Place duck on a serving dish in a warm place. Remove liver

and gizzard; chop finely. Return to pan juices; season with salt and pepper.

Thicken slightly with flour if necessary. Serve gravy with the duck.