6 teal duck breast, deboned & halved
6 tablespoons of butter
3 tablespoons of flour
2 cups of chicken broth
1/2 cup of red wine
2 cans of mushrooms
1/4 cup parsley, minced
salt & pepper
Season teal breast with salt & pepper.
Melt butter in a small pot and brown breast halves.
Remove to baking dish.
Add flour to butter in pot, stir well.
Brown to your liking.
Slowly add chicken broth and wine.
Season to taste.
Blend well and pour over duck breast.
Add mushrooms & parsley.
Bake at 350 degrees for 1 hour in a covered baking dish.
Serve with wild rice.