6 cups milk
1 1/2 teaspoons pepper
2 tablespoons butter
1/4 teaspoon ground nutmeg
8 ounces commercial Italian cheese, sliced
In a medium saucepan bring water to a boil. Bring cream of mushroom soup to a boil. Stir in milk, pepper and salt and pepper mixture. Cover, reduce heat to low, and simmer for 1 1 1/2 hours.
Remove duck legs from steamer and reserve. Place steamer side down in medium bowl. Add the milk mixture. Stir gently. Transfer the steamer to a large mixing bowl. Fold in cheese and stir in well. Add the reserved duck legs and fill steamer with milk mixture.
Return pot to a medium heat and add enough milk to reach about 1/4 cup in thickness. Stirring constantly, simmer 50 minutes, stirring occasionally, until cheese is melted. Remove from heat and stir in remaining milk mixture.
Heat a large nonstick skillet over medium heat. Pour 2 quarts of mushroom soup over steamer and spread into 1/4 inch thick crepes like cornflakes. Place half of the duck legs on top and cover as well. Place another half of duck legs on top and cover crepe. Place another crepe over top of duck legs and spoon remaining half of duck legs on top of crepe. Fry until hard and liquid is evaporated. Drain on paper towels.