Paul Sigona’s Breaded Duck Breast
The sweetness of the yam and the bitterness of the broccolini pair well with the flavor of the duck. If you like a little sauce with your duck, we recommend an orange or wine-based pan sauce, or you can try our Fresh Cherry & Balsamic Sauce for Duck or Chicken.
Paul Sigona’s Breaded Duck Breast
Paul makes this dish for family gatherings and gets rave reviews! Paul says this is a technique he learned from his mom, and he applies the same recipe to abalone. Paul suggests serving the fillets alongside a sweet roasted or mashed yam and broccolini. The sweetness of the yam and the bitterness of the broccolini pair well with the flavor of the duck. If you like a little sauce with your duck, we recommend an orange or wine-based pan sauce, or you can try our Fresh Cherry & Balsamic Sauce for Duck or Chicken. Serves about 2 to 4.
Ingredients
Ingredients:
- 2 duck boneless breasts skins removed
- 2 eggs whisked
- About 3/4 to 1 cup Italian seasoned breadcrumbs We also carry Aleia’s gluten-free Italian breadcrumbs
- Vegetable oil at least enough to coat the frying pan in 1/2- to 3/4-inch of oil (avocado oil also works)
Instructions
- Slice each breast horizontally into about 3 or 4 fillets that are about 1/4 inch thick. Tenderize the filets with a meat mallet. Dip the fillets in the egg and then in the breadcrumbs, coating each side well. Set aside.
- To a medium-large skillet, add enough vegetable oil to create a pool that is at least ½-inch deep. Heat the oil over medium to medium-high. When the oil is hot, add the fillets and cook for just 12 to 15 seconds a side. Duck cooked to 140°F is medium-rare.
- Transfer cooked fillets to a paper towel-lined plate. Pat the top of the fillets with another paper towel to remove excess oil. Allow to rest for a few minutes before serving, but note that duck is breast when served hot.
Tried this recipe?Let us know how it was!
