Pan Fried Duck Breast
Crispy pan fried duck breast made with a buttermilk soak, seasoned flour-cornmeal dredge, and a quick fry until crispy.
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.
Nutrition
Calories: 704kcal | Carbohydrates: 70g | Protein: 60g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 200mg | Sodium: 433mg | Potassium: 1053mg | Fiber: 3g | Sugar: 12g | Vitamin A: 641IU | Vitamin C: 16mg | Calcium: 296mg | Iron: 14mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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