Breast meat from 4 lg. ducks
3 slices bacon, fried crisp and crumbled
1 c. chopped fresh mushrooms
1 c. chopped white onions
1 c. chopped celery
1 1/2 sticks butter
Flour, sage, salt, pepper
1/2 tsp. thyme
1/2 tsp. garlic salt

Cut duck breast into finger size strips cutting with the grain. Roll each piece in a mixture of ten parts flour and one part each of sage, salt and pepper. Brown in a skillet with one stick of butter, keeping heat very low and turning often. When brown, remove from skillet and set aside.

Now add mushrooms, onions, and celery. Cook until soft. Add duck, crumbled bacon, thyme, garlic salt, and extra 1/2 stick of butter. Simmer for 30 minutes, stirring frequently. Serve alone or over rice. Feeds 6 to 8.