Duck Fingers with Gravy

[Carl]

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.

 

[Dave Church]

Carl, this just made it's way into my recipe binder. I will try this on some bluebills tomorrow.


dc

 

[Chris Finch]

Carl you got my culinary juices flowing but unfortunatly our season is over up here.

I have some duck in the freezer i have plans with (smoked, pastrami, poscuito)

When the hunting seasons close cooking season begins

 

[John Fraser]

When the hunting seasons close cooking season begins So true. Shoot, I still have a pile of beets from the garden in the fridge that I've been planning to pickle. I'm amazed at how well they keep. Might get to them now that it's been below zero for several days.

 

[Brandon Yuchasz]

Yep its cooking season I have four nice fat mallard breasts with the skin on them sitting out thawing along with a few woodie breasts. Picking up some cranberries in town for a reduction sauce. I can't wait for dinner.

Carl, I like the sounds of the recipe how do you go about making the gravy? not much fat or drippings with duck strips. (Edit never mind i see it now)

 

[Chris Finch]

I might actualy get a bird done for westlake now that the season is over.

I cant wait to have a big garden and getting into canning, someday hopfully sooner than later