So, for dinner tonight I decided to cook the two Goldeneye I shot a few days ago. Weathergirl is not a huge duck fan so I was trying to think of something different to do with it. My boy was raving about how good his Salisbury steak was the other day in town so that is what I did.
Breasts from two ducks (legs frozen with other legs for a curried leg feast later), grind. I used the fine plate but the coarse one would work as well.
Stir in to taste: garlic powder, onion powder, black pepper, Italian spice mix, and a splash of Worcestershire sauce.
Turn in powdered type bread crumbs to thicken it and make it moldable without sticking too much to your hands (3-5 T).
Form patties about 1/2 inch thick, roll in flour (seasoned ro not).
In a cast iron skillet, fry onions, peppers, mushrooms, etc. on med to med high heat, toss paties into olive oil and cook to desired doneness, crispy on the outside is good.
I made some brown gravy and boiled potatoes to go with it.
Either Goldeneye are really good ducks or this got rid of that ducky taste that people like my wife don't necessarily relish. This will be my go to recipe from now on when I'm not doing a curry.
