INGREDIENTS:

5-6 “Capella” Pekin Duck breasts, boned, skinned, cut into strips
450 g. Mushrooms, sliced
225 g. Cheddar cheese
4 eggs, whipped
½ tsp. Salt
1 cup bread crumbs, fine crushed
½ cup butter
1 cup chicken broth
½ fresh lemon

METHOD:
Step 1 : In a non metallic container, marinate duck strips in egg and salt for 1 hour
Step 2 : Roll duck in bread crumbs to coat well. Heat butter in fry pan, brown duck strips lightly, remove and place in a baking dish
Step 3 : Place sliced mushrooms on top of duck then cheese on top of mushrooms.
Step 4 : Pour chicken broth and left over butter from fry pan over the top of the entire dish. Bake at 175 Degree C for 45 minutes. Remove from oven, squeeze ½ lemon over the top and serve