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733SubDucker
02-01-2008, 10:09 AM
CREAM OF MUSHROOM DUCKS

• 3 “mallard / black sized” duck breasts (whole, skinless, and bone-in) OR 4 “wood duck / widgeon sized” duck breasts (whole, skinless, and bone-in)
• 4 eggs
• 1 cup milk
• 2 tsp salt
• 2 tsp fresh ground black pepper
• 3 tsp garlic salt
• 2 cups all purpose flour
• ¼ cup butter
• ½ cup vegetable oil
• 2 cans cream of mushroom soup
• 4 cups white rice (cooked)
• 2 scallions (or green onions) thinly sliced

In a small bowl, beat 4 eggs and ½ cup milk. In a large bowl or tray combine flour, 1 tsp salt, 1 tsp pepper, and 2 tsp garlic salt. In a large pan heat butter and oil over med-high heat. Season ducks with remaining 1 tsp salt, 1 tsp pepper, and 1 tsp garlic salt. Lightly dust ducks with flour mixture. Completely dip ducks in egg mixture and then dredge well in flour mixture. Place ducks, breast side down, in pan. Brown ducks evenly, being careful not to knock off the coating. When ducks are browned on all sides reduce heat to med-low, remove, and place in a glass or ceramic baking dish (with lid) breast side up. If more than 2 tbsp (approximately) of oil remains in pan, remove excess. Add cream of mushroom soup and remaining milk. Stir to combine over heat. (It will look funk at first, but it will come together.) Pour soup mixture in and around duck breasts. Cover and bake at 350 degrees for 1 hour. Serve over rice and garnish with thinly sliced scallions or green onions.

Enjoy!