Ingredients
1 stick of butter
4 duck breasts
1 cup seasoned flour
1 cup carrots
1 stalk celery
½ cup of diced onion
1 cup mushrooms
1 tsp. garlic paste
Rice
Directions
- Melt butter in cast iron skillet. Cut the duck into strips. Dredge duck and fry, only cooking it to medium-rare. Put duck in a separate dish.
- Sauté carrots, celery, onion, and mushrooms (and a little garlic if you want) in butter, scraping all the bits from the bottom of the skillet.
- Shut off the heat and add the duck back to the skillet. Gently mix the veggies and duck.
- Serve over rice or quinoa.
