Josh’s Duck Strips
Josh’s Duck Strips – Duck Recipe
Yields Two Duck Breasts – An easy, yet quick way to enjoy your ducks in a unique way. One of my favorite duck recipes.
Marinade Needs (You may want to change upon your own taste)
¾ cup A1 Steak Sauce
¾ cup Heinz 57 Steak Sauce
2 tbsp French Dressing
1 ½ tbsp Chocolate Syrup
1 tsp Worcestershire Sauce
1 tsp Old Bay
1 tsp Lawry’s Seasoning Salt
1 tsp Sugar
3 cups All Purpose Flour
1 tsp Salt
1 tsp Pepper
About 4 tbsp Crisco All-Vegetable Shortening – Regular Frying Oil just isn’t the same
First, cut the two breasts out of the duck and get the little piece in the back sometimes called the tenderloin or “fillet mignon of duck.” Cut strips about ½” wide by the length of the breasts. Now, take a bag or Tupperware depending on number and size of breasts and add water enough to cover breasts fairly well. Then add about a table spoon of salt and ¼ cup of vinegar. Now add the breasts and soak for 15 – 30 minutes to draw blood out (You can do this repeatedly changing the water if you prefer).
Now, make a marinade for your duck breasts depending upon your taste. I personally use what is listed above. An odd mixture…possibly but tastes great. Add the duck breasts and you can soak for 30 minutes or 24 hours depending on how long you want to wait.
Okay, now mix up your flour, salt, and pepper in a plate or bowl. Take each breast out of the bag/Tupperware and batter it up.
Put approximately 3-5 tablespoons of Crisco in your frying pan depend on the size of the pan (add more as needed). Fry the breasts on a medium heat until golden brown or until desired.
Let me know if you have any questions, I’m more than happy to help.