debone duck breasts and cut meat onto bite size pieces
drege meat in a mixture of flour,sage, seasoned salt and garlic pepper and brown in a skillet with the butter.
remove the meat and reserve it, add onions, celery and mushrooms to the skillet and saute.
add meat back in the skillet, plus garlic powder,and thyme.
cover and simmer for one hour.
serve with rice
this recipe came from Bob Hirsch, outdoor writer in Cave Creek Arizona