Boneless Roasted Duck Breast

Marinate 8 filet duck breasts ( 4 ducks) with Italian salad dressing after being seasoned with salt and pepper, to taste; marinate for 2 days. Put filet duck breasts in pot with 1-1/2 cup oil; brown breasts on each side. Add tbs of Kitchen Bouquet and brown some more.

2 cups water
2 cans cream of mushroom soup
2 cans mushroom steak sauce
1-1/2 cups dry red wine

Cook until duck breasts are tender. Adjust seasonings.

Two 4 oz cans of mushroom stems and pieces; let cook for 15 to 20 minutes more. Serve over cooked rice.

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Cajun Country -- New Iberia, Louisiana