This also works well for round steaks of beef or venison.


  • 6 duck breast filets
  • 1 cup chicken broth
  • 1/2 cup butter
  • 1/4 cup white wine (never use 'cooking wine')
  • 1 Tbsp parsely flakes
  • 1/8 tsp thyme
  • 1 Tbsp flour
  • 1/2 cup sour cream


Melt butter in deep skillet (electric skillets work good) & LIGHTLY brown breast filets on all sides. Do not cook all the way! Season with salt & pepper. Add broth and wine to the pan, lowering heat to simmer temp. Cover & simmer for 10 - 15 minutes or until filets are tender. Remove filets to a heated platter. Add flour, parsley, and thyme to pan juices & thicken until a thin gravy consisancy is reached. Add sour cream, stirring gently. Spoon sauce over filets. Serve hot with rice or noodles.

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Submitted 6/13/05.
Source: Internet/Wild Harvest Cookbook
Submitted By: Marlen
Duck Breast Supreame