Duck Breasts

Photo: Emily Martin

Ingredients

3 ducks

6 tablespoons bacon fat

3 tablespoons flour

1 onion, chopped

2 stalks celery, chopped

1/4 cup Worcestershire sauce

2 bay leaves

Garlic salt

Seasoned salt

Pepper

4 cups water

Preparation

Pull skin off breast area of duck and cut breast sections off. Clean breasts and pat dry. In a heavy skillet, brown duck breasts in 3 tablespoons bacon fat and set aside. Make a roux using remaining 3 tablespoons bacon fat and flour. Add onion and celery and cook slightly. Add Worcestershire sauce, water, bay leaves, seasonings and duck breasts. Simmer for about 2 hours. Serve over wild rice or a long grain wild rice mixture. Serves 4.