Duck Fingers with Gravy

Carl

Well-known member
Staff member
Here is another one that was a big hit with the family this year:


Duck Fingers with Gravy

Ingredients

  • 4 ducks, breast filleted and cut into thick strips (I use redheads and gadwalls)

  • 2 cups AP flour, seasoned with Creole Seasoning to taste.

  • 2 egg, beaten

  • 2 packs of onion or mushroom gravy mix.

  • Oil for deep frying


Brine

  • 1 cup vegetable broth

  • 1 cup cold water

  • 2 tbs cup Kosher Salt

  • 1 tbs cup brown sugar

  • ½ tablespoon peppercorns

  • ½ tsp garlic powder

  • 1 bay leaf


Combine all Brine ingredients except cold water in a large pot. Heat just until sugar and salt is dissolved. Remove from heat, let mixture come to room temperature, add cold water, then refrigerate to 40°F.
In a large non-reactive container (I use a Ziploc), combine the brine with duck strips. Refrigerate for 6-8 hours, stiring/shaking the bag occasionally. Remove duck strips from the brine and dry on paper towels.


Heat oil in deep fryer or deep cast iron pan to 375°F.
Dust duck fingers in flour mixture, then egg, then back in flour mixture.
Deep fry in small batches for 2-3 minutes, do not overcook.
While frying ducks, prepare gravy per directions.
Serve duck with the gravy & mashed potatoes. Biscuits or good bread for sopping up gravy is important as well. Makes great sandwiches too.
 
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