Chicken Fried Duck Breasts

Written by September 19, 2016

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  • 4-6 duck breasts, pounded out to 1/4" thickness
  • 1 cup flour
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 cup vegetable oil


    Optional- Marinate the breasts for a day or two in milk to get some of the game flavor out.

    Pour vegetable oil into large cast iron skillet and turn on heat. While oil is getting hot, combine flour and seasonings in a large shallow dish. Pour milk into a separate shallow dish. Dip duck breasts into milk, and then into flour mixture, coating each breast really well. Place each piece of meat into hot oil, turning once or twice with tongs during cooking time to ensure that crust cooks to a golden brown and meat juices are no longer pink. Place cooked meat on paper towels to drain.


    Peppered Cream Gravy:

  • 3 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1-1/2 cups milk or whipping cream, at room temperature

    After cooking the duck, pour off all grease from skillet except 1/4 cup and reduce the heat to medium, and add the flour, salt, and pepper. Cook for 2 or 3 minutes, stirring constantly, until the flour is light golden. Slowly whisk in the milk or cream, about 1/2 cup at a time. Reduce the heat to medium-low, and simmer until the gravy is thick and creamy, stirring constantly, about 7 or 8 minutes. Season again with salt and pepper. Serve over duck breasts.

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