Duck Breast Louisiana Style
Submitted by jugijaki
Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsDown in Louisiana, duck isn’t just for fancy restaurants. It’s what you cook after a good hunt, and this recipe treats it with the kind of honest, iron-skillet technique that bayou kitchens are built on.
Duck breast gets sliced into finger-sized strips, dredged in sage-seasoned flour, and browned low and slow in butter until golden. Mushrooms, celery, and onion go in next, followed by crumbled bacon, thyme, and garlic salt. Everything simmers together for 30 minutes until the flavors meld into something rich and deeply savory.
Spoon it over steamed rice or buttered egg noodles and you’ve got a one-skillet supper that sticks to your ribs.
Kitchen Tips
- Keep the heat low when browning the duck strips. The sage in the flour coating burns easily, and once it goes bitter there’s no fixing it.
- Cut the duck breast with the grain into strips. This gives you pieces that hold together during cooking instead of shredding apart.
- Use a well-seasoned cast iron skillet if you have one. The even heat distribution makes a real difference when you’re browning in butter over low heat.
- The bacon adds smokiness without needing to build a roux. Crumble it in and let it do its thing.
Ingredients
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 ½ stick butter or margarine and simmer for 30 minutes, stirring frequently.
Serve alone or over rice or noodles.
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