1/2 cup butter
1/2 cup chopped onion
3 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons sweet pickle relish
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 eggs, beaten
1 1/2 teaspoons chicken bouillon granules
1 teaspoon paprika, crushed
1 teaspoon dried rosemary
Cook duck steaks over medium heat in a large skillet or with a metal spatula for about 10 minutes; drain fat.
In a medium bowl, mix butter, onions, garlic, thyme and pickle relish. Add flour, salt, pepper and eggs. Mix thoroughly and pour mixture into steaks.
Spoon mixture into steaks, toss occasionally, and spoon into steaks. Cover and refrigerate to marinate.
Meanwhile, bring a large pot of water to a boil. Add steaks to boiling, and cook for 10 to 15 minutes. Remove steaks from skillet and drain on paper towels.
Meanwhile, saute brandy in a medium saucepan over medium heat. Stir in oil, browning fast; drain. Stir in all-purpose flour, salt, pepper and eggs. Cook and pour into steaks. Top with brandy sauce, toss with bread cubes, and transfer to the stew.