Duck Steaks in Cream Sauce

Duck Steaks in Cream Gravy

~ 2 wild ducks, breasted out
~ garlic salt
~ flour
~ vegetable oil
~ 1 can (10 3/4oz) cream of mushroom soup
~ 1 can milk

Soak duck breasts in salt water, removing any blood clots or shot from meat.

Slice into 1/2 to 1 inch steaks. Pound meat to tenderize, sprinkle with garlic salt, and roll in flour.

In a skillet heat vegetable oil. Fry steaks until brown and place in a Dutch oven.

Cover with the soup which has been diluted with the can of milk. Cover and simmer slowly until tender.

Serve with hot cooked rice.

For more information:
Backwoods Bound
619 W Legion St
Columbia, IL 62236 US
Email: mail@backwoodsbound.com

Custom Web Site Design & Ecommerce