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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R93 that sounds yummy,that coat and cook is very yum,thats what i put the hare nuggets in.

I'm salivating now.
I will have to try it

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Had this again last night.
Put 2 large onions and 3 large cloves of garlic in processor whizzed them up and tipped contents into a paper towel then a clean tea towel.

Squeezed the juice out into a large dish. Added a splash of soy and chilli flakes and then the sliced duck breast.
Refrigerate for 24 hrs and turned over once.
Shallow fried after rolling in flour egg and coat n cook.

My daughter who is not generally fussy watched me remove the breasts. She said she was put off ever trying it yet she had a 3rd helping.😆

Was really tender and full of flavor. Bit of mucking around but worth it for generally free organic meat😆

Highly recommend trying this.
I was not ever a wild duck fan but this recipe has changed things.


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here is another good recipe.get some green peppercorns.preserved green peppercorns are best but not easy to get.if you are using dry,soften first by tipping boiling water over them and leave for 10 minutes to soften.chop finely about a level desert spoon.chop an onion finely,shallots are best but an onion will do.saute it in butter to they soften and change colour,low heat.add white wine, peppercorns,cook under low heat for approx. 10 mins.add cream and stir in until mixed do not allow it to boil.at the same time get your duck breasts,2 or 4 and with a bit of coconut fat brown on either side this only takes about 5-6 minutes, or you can use a george forman grill. take the breasts out,they should be rare.let them rest. then slice thinly . then add to your sauce. the sauce you may have to thicken first,i use a bit of cornflour mixed in a little cold water. the result a gourmet meal, and if there are leftovers these are lipsmackingly good, cold, on a bit of toast the next day. this is truely a delicious recipe, that will be a hit with all your friends. revealed here for the first time. good hunting.

Mr dundee cuts the breasts out and i slice it thin into schnitzel steaks then you just crumb it,yummy.

Stupid question perhaps, but which way do you slice the breasts, same way as if carving a whole bird or across?

i lie the breast down on a board,then slice straight down removing any gristle.so it is not a carve,a sliced cross section.