By Chef John Gurnee
Is your freezer loaded with duck breasts? Here’s a quick and tasty recipe for a crispy pile of goodness everyone will enjoy.
Soak the birds overnight in milk to draw out some of the gamey flavor, as well as tenderize the meat (thanks to lactic acid in the milk). Using just enough milk to cover, put the skinless breasts in a plastic container or sealed plastic bag in the fridge overnight.
2 cups flour
2 cups milk or buttermilk
1 Tablespoons paprika
1 Teaspoon mace
1 Tablespoon black pepper
1 Tablespoon salt
1 Teaspoon allspice
2 cups vegetable oil
1. Remove the duck breasts from the milk and pat dry.
2. Mix together the flour and spices in a shallow dish. Pour the milk or buttermilk into a bowl.
3. Dredge the duck breasts in the flour mixture; dip in milk. Repeat procedure with remaining duck breasts, flour mixture and milk.
4. Dredge the breast in the seasoned flour a final time to ensure a nice coating.
5. Heat oil in a heavy skillet or Fryalator to approximately 350 degrees. Carefully add duck to oil; cook 1½ minutes. Turn duck over; cook 1½ minutes. Remove duck from oil and place on a paper towel to drain. Season with a sprinkle of salt.
Slice the duck breasts or serve them whole with your favorite condiments. I enjoy a souped-up, spicy ketchup.
Mmm spicy ketchup...
1 cup balsamic vinegar, reduced by half
1 cup ketchup
1/4 cup brown sugar
1 Tablespoon your favorite hot sauce
1. Reduce balsamic vinegar in a 2 quart saucepan by half over medium high heat.
2. Reduce heat to low and add the remaining ingredients. Simmer for 2 minutes on low, stirring regularly.
3. Serve Spicy Ketchup alongside warm crispy Chicken Fried Duck Breasts