Duck Schnitzel

June 2017 | Recipes

A dinner plate of roast duck with roast onion, carrot, peas, cauliflower and brussels sprouts, with knife and fork

Writer not named in the Murray Mail

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.

A wet curly brown Murray River Retriever sitting at the water's edge holding a duck in her mouth
Missy with a retrieved duck. Murray Mail, issue 31, June 2018

Ingredients

  • 2 duck breasts
  • [Also, from the method: flour, egg wash, breadcrumbs and oil for frying]

Method

  1. Slice the breasts into slices and with a meat tenderiser flatten the breasts to ¼" thickness.
  2. Coat in flour, dip in egg wash and coat in breadcrumbs.
  3. 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.

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