Pan Fried Duck Breast
Crispy pan fried duck breast made with a buttermilk soak, seasoned flour-cornmeal dredge, and a quick fry until crispy.
Servings: 4
Ingredients
- 4 duck breasts, skinless (or 6 smaller wild breasts)
- 2 cups all-purpose flour
- 1/4 cup fine cornmeal
- 1 tablespoon cornstarch
- 1 teaspoon ground black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1 teaspoon rubbed sage
- 1/2 teaspoon smoked paprika
- 1 quart buttermilk
- 2 teaspoons hot sauce (optional)
- High smoke point cooking oil up to 1 quart, for frying
Instructions
- If using farmed duck breast, pound to an even 1/2-inch thickness.
- Pierce the duck all over with a fork or jaccard to tenderize.
- In a non-reactive bowl, mix buttermilk and hot sauce (if using). Add duck breasts. Marinate 1 hour at room temp or up to 3 hours refrigerated.
- Mix flour, cornmeal, cornstarch, and spices in a large bowl. Pour half into a baking dish.
- Remove duck breasts from buttermilk, shake off excess, and dredge thoroughly. Add remaining breading and press it into the meat.
- Rest breaded duck 30–60 minutes at room temp.
- Heat oil in a deep cast iron skillet to 325°F.
- Pan fry in batches: 5 minutes per side, then 5–7 minutes on the second side, until golden brown and cooked through.
- Rest on a rack 5 minutes before serving.
NOTES
Rest after breading (30–60 min). This helps the breading stick to the breasts and be crisp.
Use a thermometer. Pull at 150–155°F and rest. Keep in mind that wild duck dries out fast.
Keep oil at 325°F. Fry in batches and let the oil recover so it stays golden brown, not greasy.
Working ahead: You can marinate and bread the breasts the day before you plan to cook. Leave the breasts in the breading pan, cover, and refrigerate.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!