4 duck breasts (or 2 goose breasts) 1 pound bacon
2 green bell peppers 1 red bell pepper
½ large onion 2 stalks celery
2 garlic cloves if desired (minced) Flour
)¾ cup milk (for gravy) Salt and pepper
  4 to 5 cups cooked wild rice or other rice, Tabasco sauce

Cube duck breasts (1/2-3/4 inch) and cook with bacon over medium heat. When duck is cooked as desired, remove, and finish cooking bacon until crisp. Crumble bacon and set all aside. Save drippings and separate juices from grease. Using flour, milk, water and drippings make gravy. Make approximately 3 to 4 cups. Salt and pepper to taste. Dice and sauté all veggies in butter or olive oil. Combine duck, bacon, gravy, and veggies in a large skillet. Reheat on medium. Add water if gravy is too thick. Spoon mixture over rice, splash on Tabasco to taste.

Frank Trent
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