|Pearl onions/1 medium onion, diced||3⁄4 Can (7.5 oz) (Or 1 Small Can)|
|Mushrooms/1 medium can mushrooms||1⁄2 Pound|
|Lea and perrin sauce||1 Tablespoon|
|Red wine/Cream sherry||1 Cup (16 tbs)|
|Cooking oil||1 Tablespoon (To Brown Duck Slices)|
Bone out the breast of the duck with a sharp knife, remove all fatty tissue. (Don't cook the whole breast or it will roll up).
Slice in thin slices; pat dry Sprinkle slices with garlic salt, salt and pepper; dust with flour.
Sear onion in butter; add mushrooms, until golden brown.
Brown duck in oil at high heat, five minutes on each side of slice.
Add duck slices to onion and mushrooms.
Add dash cinnamon, sugar, Lea & Perrin sauce and wine.
Cover and simmer 15 minutes.