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IL DuckShewter
12-16-2007, 02:52 PM
Got this one from a friend of mine....Take 4-6 duck breasts and lightly coat them with a seasoned flour mixture. I like to add garlic salt, pepper, and creole seasoning to my flour....Next, pan fry the breasts in oil, using enough oil to cover the bottom of the pan but not so much that the breast is submerged in oil. Fry the duck to Med. Rare, and allow to drain on paper towel...
While you are preparing the duck, in a seperate skillet, melt one stick of butter and add 2 or 3 SWEET onions, sliced about 1/4 of an inch thick. Season with minced garlic and pepper. If you don't have minced garlic, garlic salt will work well also. Carmelize the onions in the butter (this will go faster if you cover them while you cook them). Once the onions are done, cover the duck with the onions and enjoy...You can also add fresh sliced mushrooms to the onions.....
I made this at the firehouse last week, and couldn't turn them out fast enough!