Duck Breast Saute

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

Method:

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.
Add onions.
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

Tips:
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.


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