Thread: Fried Duck Fingers with Gravy

I'm on a roll:
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.

Carl , that sounds righteous ! Another must try . I would imagine any of the puddle ducks would work ? ie: black duck .wigeon,pintail .

I think so, would even work with venison cut into strips.

Carl, you are very much familiar with all this cooking duck recipe

ducks take a lot of prep. even killin me is a lot of work lol

Would love to try this but am at a bit of a loss as to what a "tbs cup" is?!?! Is that some kind or new metric measurement? snicker...snicker