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Allegheny Breaded Ducks

Serves: 4 people

Recipe Ingredients

2   Young wild ducks - cut serving pieces
1/2 cup 31g / 1.1ozFlour
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1   Egg - beaten
1 tablespoon 15mlCold water
1 cup 146g / 5.1ozFine bread crumbs
1/4 teaspoon 1.3mlGround sage
  Fat for browning

Recipe Instructions

Roll bird pieces in seasoned flour, then dip into beaten egg, then dredge with seasoned crumbs. Brown completely in hot fat. Reduce heat and cook, uncovered, until done, turning carefully as needed.

THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY


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