Duck Breast Louisiana Style
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
duck breasts
halved |
*
|
| 1 | cup |
mushrooms
fresh, chopped |
*
|
| 1 | cup |
celery
chopped |
|
| ½ | teaspoon |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
garlic salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
duck breasts
halved |
*
|
| 237 | ml |
mushrooms
fresh, chopped |
*
|
| 237 | ml |
celery
chopped |
|
| 2.5 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
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 ½ stick butter or margarine and simmer for 30 minutes, stirring frequently.
Serve alone or over rice or noodles.
