Categories: Poultry 
      Yield: 4 servings 
  
      4    Duck breasts, halved              1/2 ts Flour 
      1 c  Mushrooms, fresh, chopped         1/2 ts Salt 
      1 c  Celery, chopped                   1/4 ts Garlic salt 
  
  Directions: Cut duck breasts into finger-sized strips, cutting with the 
  grain. Roll each in a mixture of 10 parts flour to one each of sage, salt, 
  pepper. Brown in an iron skillet in one stick of margarine, keeping heat 
  very low and turning often to avoid burning. When brown, remove meat. Now 
  add to skillet mushrooms, onion and celery and cook until soft. Add duck, 
  crumbled bacon, thyme, garlic salt and extra 1/2 stick butter or margarine 
  and simmer for 30 minutes, stirring frequently. Serve alone or over rice or 
  noodles.