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

1. 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.
2. 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.
3. Shut off the heat and add the duck back to the skillet. Gently mix the veggies and duck.
4. Serve over rice or quinoa.