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-> [Creole & Cajun, Duck, Louisiana, North American, Poultry, Southern] -> [Duck breast louisiana style Recipe] |
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Duck breast louisiana style
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| Artist: |
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| Categories: |
Creole & Cajun, Duck, Louisiana, North American, Poultry, Southern |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 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 |
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Procedures:
| 1 | Directions: cut duck breasts into finger-sized strips, cutting with the grain. | | 2 | Roll each in a mixture of 10 parts flour to one each of sage, salt, pepper. | | 3 | Brown in an iron skillet in one stick of margarine, keeping heat very low and turning often to avoid burning. | | 4 | When brown, remove meat. | | 5 | Now add to skillet mushrooms, onion and celery and cook until soft. | | 6 | Add duck, crumbled bacon, thyme, garlic salt and extra ?stick butter or margarine and simmer for 30 minutes, stirring frequently. | | 7 | Serve alone or over rice or noodles. |
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