Title: Duck Breast Louisiana Style
Categories: Poultry
Yield: 4 Servings
| 4 | | Duck breasts, halved |
| 1 | c | Mushrooms, fresh, chopped |
| 1 | c | Celery, chopped |
| 1/2 | ts | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Garlic salt |
Directions: 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.