Tue, 06 Aug 2013

Duck Breast Tenders

Duck breasts are available at Wegman's



Remove the skin from breast portions, and reserve for cracklings. Slice the duck breasts crosswise into 1 1/2" strips.

In a large bowl, beat the eggs, add the milk, chopped parsley and a pinch of cayenne. Mix well. Add the duck breast slices to the milk/egg mixture then cover with plastic wrap and refriderate for 20-25 minutes.

In another bowl, mix the breadcrumbs, flour, salt, pepper, paprika, garlic powder, onion powder, dried basil and dried parsley flakes.

Remove the duck breast slices from the milk/egg mixture, reserving the milk/egg mixture.

Heat the olive oil in a 10" frying pan. Dip a breast slice in the milk/egg mixture, then in the flour/bread crumb mixture, then once again in the milk/egg mixture and flour/bread crumb mixture until evenly coated. Bread about 5 pieces. Using tongs, place the breaded slices of duck meat in the hot oil, cooking 2 minutes on each side. Remove with tongs to a clean plate.

Repeat with remaining duck slices, cooking about 5 slices at a time.

Honey Dipping sauce