From the Murray Mail archive: first published in the club's newsletter, issue 27 (June 2017), and dated here to when it first appeared.
Duck breast, flattened, crumbed and fried in four minutes.
After 46 years of being married to a duck hunter finally a successful duck recipe and it is so easy.
Ingredients
- 2 duck breasts
- [Also, from the method: flour, egg wash, breadcrumbs and oil for frying]
Method
- Slice the breasts into slices and with a meat tenderiser flatten the breasts to ¼" thickness.
- Coat in flour, dip in egg wash and coat in breadcrumbs.
- Fry quickly in hot oil, about 2 minutes on each side and serve.
Yes, a duck schnitzel, delicious.
From the Murray Mail, issue 27 (June 2017). Members can read the original issue.
