Cut the duck meat into strips. Coat with a mixture of flour, salt, pepper and sage. Brown in 1/2 cup hot butter in a heavy skillet over medium heat. Remove the meat. Add the mushrooms, onion and celery to skillet. Cook until tender, stirring occasionally. Add the duck, bacon, thyme, garlic salt and 1/4 cup butter to skillet. Simmer for 30 minutes, stirring frequently. Serve over hot cooked rice. Makes 6 servings.
Ingredients
breast meat of 4 large ducks
1 cup flour
dash salt and pepper
1 teaspoon sage
1/2 cup (1 stick) butter
1 cup chopped fresh mushrooms
1 cup chopped white onion
1 cup chopped celery
3 slices bacon, crisp-fried and crumbled
1/2 teaspoon thyme
1/4 teaspoon garlic salt
1/4 cup (1/2 stick) butter
