8 oz mushrooms, sliced
1-2 medium Onions, sliced
3-4 garlic cloves, minced
6-7 tbsp grassfed butter or ghee
1/2 cup beef broth
3/4 full fat coconut milk
2 tbsp chopped parsley
salt, pepper, and garlic powder for seasoning the duck
Heat cast iron skillet with 2 tbsp butter. Season duck breasts with salt, pepper, and garlic powder. Brown in the butter till cooked through. Take breast out of the pan and let rest. Melt rest of butter. Add garlic till just fragrant. Add Onions and Mushrooms and sauté. Add Beef Broth and Coconut milk and simmer over medium heat. Add Parsley. Shred the duck meat and then add to the simmering pan. Simmer till sauce reduces. Serve and eat.