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Cajun Fried Duck Breasts



  • 2 duck breasts, each sliced into 3 pieces
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne red pepper
  • 2 eggs, beaten
  • 1 cup saltine cracker crumbs
  • Shortening (lard preferred)
  • 6-quart iron pot


  1. Tenderize breasts slightly with meat hammer. Cut each breast into 3 equal pieces.
  2. Soak in milk for 2 hours.
  3. Remove duck from milk, dip in beaten eggs, sprinkle with salt and pepper, and dredge in finely crumbled cracker crumbs.
  4. Deep fry in large skillet with 1 inch of shortening at medium heat for 20 minutes on each side.

Source: Chef John Folse & Company, Gonzales, Louisiana


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