Healthy duck and goose populations in 2010-2011 have given Missouri waterfowlers ample chances to fill the freezer with rich meat. Here’s a simple-to-make favorite for duck breast fillets.
1/2 cup almonds, crushed
2 tbs. milk
1/4 tsp sage
salt and pepper
olive oil for frying
2 duck breast fillets, skinned and boned
Rinse and pat dry fillets. Beat one egg and place in bowl with milk. Crush enough almonds to equal 1/2 cup. Place crushed almonds in a dish and season with sage, salt and pepper to taste.
Dip fillets in milk and egg mixture and then roll them in the crushed almonds. Coat a frying pan with thin layer of olive oil and preheat to medium heat. Place fillets in pan and fry for about five minutes per side or until browned.
Do not overcook. Duck meat should be pink.