Chef John Folse’s ‘Cajun Fried Duck Breast’

by Chef

Serves: 4


2 duck breasts, each sliced in 3 pieces 11?2 cups milk
1 teaspoon salt
1?2 teaspoon freshly ground black pepper 1/8 teaspoon cayenne red pepper

2 eggs, beaten
1 cup saltine cracker crumbs Shortening, lard preferred 6-quart iron pot


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