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Pan Fried Duck

Pan Fried Duck

By: Guy P

I’m not sure how the temperature is in your neck of the woods….but it was a balmy minus 22 degrees Fahrenheit when I checked the gauge Monday morning.  I’d brought the Labs into the garage that night when it hit zero. Yeah they are Labs and all, and have good igloo houses full of hay, but they are not Laberhuskys!

Friday the old Chocolate gal had got to be weight on the ATV while I plowed snow. She loves to ride around on the machine and is a good lower back support, with a built in heater. The young Black Lab had not faired so well later in the day. We’d had a small storm front move in and I felt the last of the Northern Mallards along with the cold in my bones. I had to make it out just one last time in the 2012-13 duck season. The season extends into 2013, so I guess it could be the beginning and not the end.

The ducks were cooperative. My shooting was on. The dog work was perfect, except for the slightly raised eye brow she gave me when I sent her back into the water on a blind retrieve for the third time. She just does that really to double check. Three in a row on ducks doesn’t happen often enough for her to believe me. And really, I have to fight to keep her out of the water she just loves it at any temperature.

The meat hanger in the garage was bare and looked good with another fresh bunch of ducks hanging there. I like to vent them and hang them for a week if the temperatures allow.

For dinner that night, we had the previous occupants of the meat string. They’d been soaking in marinade waiting to be pan fried. I just like duck, some folks don’t… but I’d challenge them to tell me it was duck the way my son prepared it. I’m pretty much from the school of “if you shoot it….you should eat it”. So try this if you struggle eating duck or any wild game for that matter.

Directions:

  • 4 full duck breasts, boned (should feed 6-8)
  • Soak breasts in ½ cup of Tony Chachere’s Garlic Herb marinade cut marinade with two cups of water. Add and mix in, two table spoons of Chachere’s Creole seasoning. Let it rest for a minimal of 24 hours in the fridge.
  • Rinse the excess brine from the breast with fresh water.
  • Pat the meat pieces semi dry with a paper towels.
  • Dredge breasts in flour
  • Add ½ cup of olive oil to the Camp Chef 12 inch cast iron skillet.
  • Sear on medium heat until the flour begins to brown then flip.

He served it up Garlic mashed potatoes, peas and carrots. And yes, the dogs got the pan drippings on their dog food that night. Usually that becomes gravy.

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