11-18-2009, 04:21 PM
Ive found 2 ways that make quackers at least bearable to eat.
First cube the breast meat into 1/2" peices. Generously coat them with Cabelas Blackend seasoning. Heat a bit of olive oil on medium high heat. Toss em in and fry them until just browned. It leaves them juicy and tender.
The second one i take the breast meat and cut them lenght wise into fingers. 4-5 per breast. I roll them through a lil egga nd milk mixture then bread them in Italian Bread Crumbs. From there you can fry them in oil in hot skillet or deep fry them. Hot and fast again. Leaves em juicy and tender. Doesnt leave to much ducky taste. Thousand Island salad dressing makes a pretty good dip for this recipe.
We have found that cooking them hot and fast makes a much better cut of duck meat. The other ways we have tried always seems to dry the meat out.
Hope this is a good start for ya'll
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First cube the breast meat into 1/2" peices. Generously coat them with Cabelas Blackend seasoning. Heat a bit of olive oil on medium high heat. Toss em in and fry them until just browned. It leaves them juicy and tender.
The second one i take the breast meat and cut them lenght wise into fingers. 4-5 per breast. I roll them through a lil egga nd milk mixture then bread them in Italian Bread Crumbs. From there you can fry them in oil in hot skillet or deep fry them. Hot and fast again. Leaves em juicy and tender. Doesnt leave to much ducky taste. Thousand Island salad dressing makes a pretty good dip for this recipe.
We have found that cooking them hot and fast makes a much better cut of duck meat. The other ways we have tried always seems to dry the meat out.
Hope this is a good start for ya'll
[signature]