Place duck breasts in crock pot. Add soup and onion soup mix. Fill with water to cover breasts. Cook on high for 3 hours or on low for 6 hours. Add vegetables for last 1 1/2 hours.

Gravy is great on biscuits or mashed potatoes. This recipe will also work on goose, deer and squirrel.

The brine: (enough for ~ 5 ducks. You can adjust the amount up or down depending on the amount of waterfowl you're cooking. Just keep the same ratio of ingredients)

1 cup Morton's Tenderquick
4 cups water
1 T. pickling spice

Make brine using Morton's Tenderquick and pickling spice. Marinade for 24-36 hours. Bigger goose breasts may take a bit longer. Rinse well and paper-towel dry. Place in casserole dish and cook at 350 for 60 min.

BE SURE TO FREQUENTLY DRAIN ANY WATER THAT FORMS IN THE BOTTOM OF THE DISH!!! The meat is supposed to dry out quite a bit, so poaching it in it's juices does NOT give the desired texture! 60 minutes is a good start, however, you may need to adjust time based on your oven and the size of breast. Because of the preservative in the Tenderquick --sodium nitrate-- the meat will look RAW even if it's done. Once the outside of the meat looks like it is beginning to dry out a little, it's probably really close to being finished. Cool the meat and slice...... enjoy!