Got Duck Breasts? A Recipe with a Savory, Saucy Kick

Cooking Wild Magazine

My last post about Alice Knows Best and her delicious roasted duck (which I turned into shoe leather, in case you missed it) inspired a healthy response.

In fact, they’re still trickling in.

Several of you sent in terrific, drool-inspiring waterfowl recipes, most of which I’ll profile in this space over the next several months. However, most responses were requests for new, creative ways to prepare duck breasts, a common theme for many waterfowl hunters.

Although I’m a staunch advocate of preparing whole birds (or at least preparing their individual parts: breasts, legs, thighs, not to mention livers and hearts), recipes featuring duck breasts are enormously popular. What waterfowler, after all, doesn’t have the stray vacuum-sealed package of duck breasts in his or her freezer?

As I searched for some new recipes, I happened upon the Web site for Cooking Wild magazine (www.cookingwildmagazine.com), the publisher of which is April Donald of Livermore, California.

I hit the “recipe” tab and found this Deep South-inspired beauty: chicken fried duck breast with Mmm spicy ketchup, courtesy of John Gurnee, a sous chef at Tyler Florence’s Wayfare Tavern in San Francisco.

Founded in January 2010, Cooking Wild magazine is gaining traction with hardcore foodies, especially hunters and anglers who believe eating what they kill isn’t something you merely do, but a calling.

April isn’t a hunter herself, although, she says, she’s been around blood sport her entire life. Her husband hunts, as do other members of her family. Starting a magazine devoted to preparation of wild foods seemed as natural as nature itself.

I prepared the recipe last weekend, with duck breasts supplied by a good friend. I followed its instructions to the letter, with two exceptions: I kicked up the spicy ketchup with some red pepper flakes and turned the duck breasts into duck fingers.

The verdict: drooling-inspiring terrific. Give it a whirl.

Chicken Fried Duck Breasts w/ Mmm Spicy Ketchup

By Chef John Gurnee

Is your freezer loaded with duck breasts? Here’s a quick and tasty recipe for a crispy pile of goodness everyone will enjoy.

Soak the birds overnight in milk to draw out some of the gamey flavor, as well as tenderize the meat (thanks to lactic acid in the milk). Using just enough milk to cover, put the skinless breasts in a plastic container or sealed plastic bag in the fridge overnight.

Ingredients:
2 cups flour
2 cups milk or buttermilk
1 Tablespoons paprika
1 Teaspoon mace
1 Tablespoon black pepper
1 Tablespoon salt
1 Teaspoon allspice
2 cups vegetable oil

1. Remove the duck breasts from the milk and pat dry.
2. Mix together the flour and spices in a shallow dish. Pour the milk or buttermilk into a bowl.
3. Dredge the duck breasts in the flour mixture; dip in milk. Repeat procedure with remaining duck breasts, flour mixture and milk.
4. Dredge the breast in the seasoned flour a final time to ensure a nice coating.
5. Heat oil in a heavy skillet or Fryalator to approximately 350 degrees. Carefully add duck to oil; cook 1½ minutes. Turn duck over; cook 1½ minutes. Remove duck from oil and place on a paper towel to drain. Season with a sprinkle of salt.

Slice the duck breasts or serve them whole with your favorite condiments. I enjoy a souped-up, spicy ketchup.

Mmm spicy ketchup...

1 cup balsamic vinegar, reduced by half
1 cup ketchup
1/4 cup brown sugar
1 Tablespoon your favorite hot sauce

1. Reduce balsamic vinegar in a 2 quart saucepan by half over medium high heat.
2. Reduce heat to low and add the remaining ingredients. Simmer for 2 minutes on low, stirring regularly.
3. Serve Spicy Ketchup alongside warm crispy Chicken Fried Duck Breasts