DUCK BREAST SAUTE
By – Kath Troubridge
4 Boneless Duck Breasts
Salt & freshly ground pepper
1 Tbsp. Butter
2 Tbsp. Olive Oil
1 Medium Onion, thinly sliced
2 Large celery stalks, sliced ¼” thick
1 sprig of fresh rosemary or ½ tsp. dried rosemary
1 Tbsp. Brandy
Remove all skin from the duck breast.
Slice the meat in thin strips across the grain and season with
Salt and pepper.
Heat butter and oil over medium heat in a wok or nonstick frying pan.
When the onions are soft add duck breast pieces, celery and rosemary.
Increase heat to medium-high and cook the duck rate, appx. 2 -3 min.
Add the brandy and cook for 1 more min so it is medium-rare.
Serve over rice.
Makes 2 – 5 servings
You can use various seasonings and vegetables, eg. Baby corn, water chestnuts, bok choy or other
tender vegetables like peas or beans. You can also add a dash of soy sauce & sesame oil for an oriental flair.