INGREDIENTS:
- 2 duck breasts, each sliced in 3 pieces
- 1 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne red pepper
- 2 eggs, beaten
- 1 cup saltine cracker crumbs
- shortening, lard preferred
- 6 quart iron pot
METHOD:
Tenderize breasts slightly with meat hammer. Cut each breast into
3 equal pieces. Soak in milk for 2 hours. Remove duck from milk,
dip in beaten eggs, sprinkle with salt and pepper, and dredge in
finely crumbled cracker crumbs. Deep fry in large skillet with 1
inch of shortening at medium heat for 20 minutes on each side.
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