Tue, 06 Aug 2013
Duck Breast Tenders
Duck breasts are available at Wegman's
Ingredients:
- 2 eggs, beaten
- 1/2 cup milk
- pinch cayenne
- 2 tablespoons fresh parsley, chopped
- 2 cups Gluten-free bread crumbs
- 1 cup Gluten-free flour
- 2 teaspoons each: salt, pepper, paprika, garlic powder, onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 lb. boneless duck breasts
- 1 1/2 cups olive oil
Instructions:
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
- 5 tablespoons honey
- 1 tablespoon soy sauce
- 3 tablespoons chicken broth
- 1 garlic clove, minced
- dash of cayenne
Combine ingredients well.
posted at: 12:52 | path: /non-gluten | permanent link to this entry | 0 comments | "
Contact me | Back to top
© 2012 Janis Kracht | Design by Andreas Viklund
