Thread: Simple but quick duck recipe

We had a few parrie breasts soaked in milk overnight.
(Another way is to juice a large onion and marinate the breast meat in the juice with some chopped garlic overnight)

Sliced in to strips like a small back steak.
Tossed in seasoned flour, dipped in egg then original coat n cook.

Fried in a bit of butter and oil until brown but medium rare.
Seriously good dipped in sweet soy or chilli.

High in salt I expect, but what isint these days😆




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