Southern Fried Duck In Creole Sauce

1-2 half breasts per person

  1. Slice breasts horizontally, so that three flat, oval filets are made per half breast.
  2. Coat breast by rolling in flour, spiced with salt and pepper.
  3. Dip coated filet in egg and milk mixture (beat 1 egg in ¾ c. of milk/ goose)
  4. Roll in finely ground soda crackers (1c. ground crackers per goose)
  5. Fry in hot oil until golden brown, and meat has been cooked medium rare (about 3min/side)

Prepare this sauce, before you cook the breasts.

  1. 16oz can of tomatoes
  2. ½ lb smoked sausage
  3. 1 medium diced onion
  4. 3 chopped celery stalks
  5. 2 cloves garlic minced
  6. 1 chopped green bell pepper
  7. ½ tsp basil
  8. ¼ tsp marjoram
  9. Salt, pepper and cayene to taste

Fry vegetables and spice in 2 tbsp oil until wilted (about 10min on med heat). Add tomatoes and simmer over med-low heat for 10 minutes, stirring occasionally. Serve sauce over cutlets on rice.

Leave a Reply