SWAMP-SEASONED FRIED DUCK
Hunting was a way of life when I was growing up, we hunted anything that didn't eat us first and some things that would eat us if given the chance. Growing up in the country taught us to live off the land, to grow our vegetables and herbs, and to hunt for our meat. We raised pigs and chickens, for eggs and to eat. Duck has always been a favorite of mine, but anyone can roast a duck, how many fry them?
Provided by Raven Higheagle @ravenhigheagle
Categories Wild Game
Number Of Ingredients 7
Steps:
- Soak wild duck breasts in fresh water for 3 days in the refrigerator, changing water several times. (if using domestic duck there is no need to soak).
- After 3 days, the meat should look grey instead of dark red.
- With a meat mallet, pound the breasts to 1/2-inch thick.
- Season flour with salt, pepper, and Cajun seasoning. Dip the breasts in milk, the roll in the seasoned flour.
- Fill large cast-iron skillet about half way with oil.
- Heat to about 350 degrees over medium heat.
- Add the duck and cook until golden brown on both sides, about 6 to 8 minutes per side.
- Drain on paper towels.
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