Awesome Fried Duck!

I don't know where I have been over the past 30 years of duck hunting to just now try a simple recipe of fried duck for the very first time. I might have to prepare duck like this every time now and my kids loved it too. Man it was awesome!!!!!!

Pan Sauted (Fried) Duck

- Marinate boneless duck breasts (I used teal and gadwalls) in milk over night.

- Place one duck breast at a time on a cutting board, cover with saran wrap to prevent blood splatting everywhere, and pound both sides of the breast out thin (at least 1/4" thin) with a meat tendorizer hammer. It should look like cubed steak when finished.

- Dip duck breasts in egg wash.

- Coat heavily in seasoned flour (I used equal parts of white flour and Zatarain's Seasoned Fish Fry, Black Pepper, and Tony's Seasoned Salt)

- Place coated duck breast in a pre-heated skillet containing about a 1/4" of vegatable oil and cook for 2-3 minutes per side on medium to medium high heat. Do not over cook or burn. It's o.k. if the duck breasts have a slight hint of pink in the meat.

- Remove duck breast from skillet and pat dry both sides of the meat with a paper towel to remove any excess grease.

- Serve with your favorite side dishes!

This was very easy to prepare. If you like fried cubed steak, then you will love this recipe. Enjoy!

That recipe sounds good Coot. Like you, I've never tried to fry duck even though I've fried just about anything, including strawberries (They are really very, very, good deep fried after dipping in egg wash and "breading" with crushed graham cracker crumbs. Roll in granulated sugar after frying- mmmmmmmm)

Thanks for the duck recipie. I'll have to try it next time.

Take that same duck breast you flattened and slice it in strips. Layout and wrap together with sliced bell pepper or jalapena, onions and bacon, shove a tooth pick through, then marinate in Dale's liquid seasoning and either grill on a pit or oven. Man, I am hungry now.

Forget the toothpicks. I now have to use kabob skewers (wooden)to feed the house. I soak duck breasts and legs in saltwater and change out water 2-3 times. I marinade cubes in teriyaki sauce with or with out garlic, then place duck, bacon, duck.....sometimes add onion or bell pepper slice in the mix onto skewer. Heat a skillet with garlic olive oil-plain evo works too. Brown em up and eat. I usually have to cook up 6-8 ducks at a time if I want any-never though kids would eat them--wrong. Can season with chacheres or here is a different one-Mccormicks smokey sweet pepper. I had a post year or so back on recipes. I will see if it is still here and bump.

I told a friend about the duck I fried last night and he said, "Man, Where have you been. Haven't you ever tried Chicken Fried Duck before".

Another variation of this recipe is to actually deep fry strips of the duck breast after battering with italian bread crumbs. No need to pound them if you cut in about half inch strips. I never have any left when I cook this as an appetizer!

Ducks are delicious cooked like that. Most of you probably already know about b-b-q'ing duck breast, but for those that don't try this and you may never go back:
- fillet each breast "thick-wise", cut into 3 strips
-soak the ducks for 3-4 days in ice water
-drain & marinate in italian dressing, cajun seasoning, lea & perrins, crushed black pepper, garlic salt, & hot sauce (anywhere from 1-3 days)
-slice onions and mild jalapenos into strips
-cut a pack on bacon in 1/2
-lay one half piece of bacon down, place duck strip, onion strip, and jalapeno strip on top...roll and secure with a toothpick (hint: if you use a grilling basket you will not have to use a toothpick to hold them together
-grill until bacon is done...duck will be done as well.
-NOTE: some people add a wedge of cream cheese in the wrap as well...whatever suits your taste.

Enjoy!

A good friend of mine simmers/boils the breast in a can of concentrated orange juice with Moore's marinade and a couple of other seasonings to taste but the main ingrediant is the OJ. He simmers them down until the meat gets fairly tender, pulls them out and adds a piece of onion, jalapeno ( on a steeeck )and wraps with bacon then throws them back into the OJ mixture and lets them simmer for about an hour more. This melts some of the fat off the bacon. Lite the pit and put them on while sprinkling a little Tony's on them until the bacon is crispy and serve. The slight citrus taste with the grilled bacon and seasonings are excellent. Find someone who will not eat duck and feed them one of these and get out of the way!! You won't be disappointed. Right Doogie??

TRY ALSO FRYING A DUCK WHOLE JUST LIKE A TURKEY. INJECT IT WITH YOUR FAVORITE SEASONING AND COAT THE OUTSIDE WITH A ITALIAN DRESSING AND MAPLE SYRUP THEN DROP IT IN A POT OF HOT PEANUT OIL. VERY JUICY AND TASTY. BETTER THAN FRIED TURKEY.

i got some spoonies i skinned b/c they were full of pin feathers I'm going take them out the freezer right now. might do that for the super bowl/mardi gras

trade seafood for duck i've never ate duck

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