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Duck Breast Louisiana Style


Yield: 4 servings

4 Duck breasts, halved
1 cup Mushrooms, fresh, chopped
1 cup Celery, chopped
1/2 tsp Flour
1/2 tsp Salt
1/4 tsp 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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