Title: Duck Breast Louisiana Style #1
Categories: Poultry Game Mushroom
Yield: 1 Servings
| 4 | | Duck breasts, halved |
| 3 | | Bacon slices, crisp fried |
| 1 | c | Mushrooms, fresh, chopped |
| 1 | c | Onion, white, chopped |
| 1 | c | Celery, chopped |
| 3/4 | c | Butter |
| 1/2 | ts | Flour |
| 1/2 | ts | Sage |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Garlic salt |
Cut duck breasts into finger-sized strips, cutting with the grain. Roll
each in a mixture of 10 parts flour to one each of sage, salt, pepper.
Brown in an iron skillet in one stick of margarine, keeping heat very low
and turning often to avoid burning. When brown, remove meat. Now add to
skillet mushrooms, onion and celery and cook until soft. Add duck, crumbled
bacon, thyme, garlic salt and extra 1/2 stick butter or margarine and
simmer for 30 minutes, stirring frequently. Serve alone or over rice or
noodles.