I pluck 5-6 big ducks or 9-10 teal and burn off extra pin feathers over hot coals.
Then gut the ducks and save the hearts and livers, discard heads and feet.
Breast the bucks and quickly sear the breasts just a little along with the hearts and gizzards.
Set breasts aside.
To make the gravy
Wrap carcasses, hearts, and livers in cheese cloth and boil in a pot with onions, celery, and carrots to make a stock. Let it cook for a few hours. Strain out the stock and boil it down.
Make a dark Roux like you would for gumbo and use the stock in it. Salt and pepper to taste.
Note: You can skip all that if you want and reduce beef consume for a really good gravy too..
Wrap the duck breasts in puff pastry ( I double up the teal in each wellington) and bake until they are golden brown.
Serve with the gravy and whatever sides you like (mashed potatoes some green beans or carrots... and dont forget a few beers.
Will add pics if I can get photobucket to work.