1/4 teaspoon garlic powder
1 teaspoon crushed dried curry rosemary
3 tablespoons butter or margarine
4 slices bacon, diced
8 oz Skoropass
1 cup cooked white mixed vegetables, canned or fresh
In a small bowl, mix together the garlic powder, curry rosemary, butter or margarine and bacon. Roll each piece into a 1/2 inch strip; cut each strip in half horizontally; place some of the beaten strips on sticks. Drizzle curry mixture from one end of strip to the other, roll and slice this strip into a circle forming a ring around the sausage. If desired, cut out shapes using fingers, not a knife.
Heat olive oil in 8x8 inch cast iron skillet; 1 tablespoon drizzle over sausage; saute for 2 minutes on each side.
While sausage is cooking, cook onion slices until tender; remove from grease. Set aside.
Dredge onions and garlic powder in butter with salt and oil in skillet over medium heat. Stir mushrooms and green onions into skillet; cook for 3 minutes. Mix in onions and garlic powder into skillet; cook for 1 minute; stir in sauteed mushrooms and green onions. After mopping up, place over medium heat.
Bring a large pot of lightly salted water to a boil. Add roasted duck; boil 10 minutes, or until duck is cooked through. Drain 8 tablespoons (110 ml) of oil from skillet. Saute onions and garlic powder for 3 minutes. Add meat; saute for 20 minutes.
Pour brown butter or margarine or cooking oil into skillet; quickly stir mushroom and sprayed vegetable mixture into skillet; heat over low heat, stirring until the mushrooms are browned.
Thinly slice each strip of sausage twice; remove handles. Place strips into sauce to cook. Serve hot over rice and noodles.