Tenderized Duck Breasts

6 - 8 duck breasts

salt, pepper and flour

1/2 cup onions

1 cup mushrooms

1-1/2 cups red sweet wine

1 stick butter

Tenderize each breast with a mallet until pieces are double in size. Salt, pepper and flour on both sides. Heat butter in a large non-stick skillet (do not burn), add breasts, brown on both sides, uncovered for five to eight minutes. Reduce heat and add onions, mushrooms and wine. Cover and let simmer until tender when stuck with a fork. Water may be added if additional liquid is needed. Makes its own gravy. Serve over hot rice. Cooking time about 45 minutes.

Copyright 1998-2014 Stephen Ricciardelli