Post by April B. on Apr 13, 2004 10:34:36 GMT -6
Duck Breast Louisiana
4 Duck breasts, halved
3 Bacon slices, crisp fried
1 cup Mushrooms, fresh, chopped
1 cup Onion, white, chopped
1 cup Celery, chopped
3/4 cup Butter
1/2 teaspoon Flour
1/2 teaspoon Sage
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon 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.
I got this recipe from news letter
To: posts@chitterlings.com
From: Carroll
www.chitterlings.com
is a very good place for Southern Food Recipes
4 Duck breasts, halved
3 Bacon slices, crisp fried
1 cup Mushrooms, fresh, chopped
1 cup Onion, white, chopped
1 cup Celery, chopped
3/4 cup Butter
1/2 teaspoon Flour
1/2 teaspoon Sage
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon 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.
I got this recipe from news letter
To: posts@chitterlings.com
From: Carroll
www.chitterlings.com
is a very good place for Southern Food Recipes