Fried Duck and Gravy
These lightly fried duck breasts are cooked to a perfect golden brown with a light coating of seasoned breadcrumbs and Parmesan cheese. Serve these sliced breasts with a minimalist mushroom and shallot gravy for a Delicious Duck Dinner.
Servings: 4
Ingredients
- 4 boneless duck breasts
- kosher salt and black pepper
- 3/4 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp granulated garlic powder
- 1 tsp kosher salt
- 1 egg white + 1 tbsp water
- 1/2 cup olive oil
Gravy Ingredients
- 1 large shallot, sliced
- 2 cups mushrooms, sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
Instructions
- Place each duck breast between 2 sheets of plastic wrap and pound with a meat mallet to tenderize. Season both sides generously with salt and pepper.
- In a bowl, combine the breadcrumbs, Parmesan cheese, oregano, basil, garlic powder and salt. In another bowl, whisk the egg white and water until blended.
- Heat a skillet over medium heat and add the olive oil. Take each duck breast and dip into the egg wash and then press firmly into the breadcrumbs coating both sides. Carefully add the breaded breasts into the skillet and cook until golden brown, about 2-3 minutes per side. Remove from heat and set aside.
- Heat a skillet over medium heat and add the butter, olive oil, sliced shallot and mushrooms. Cook until the shallots become slightly browned about 4-5 minutes. Sprinkle the veges with the flour stirring to coat. Slowly whisk in the beef broth and Worcestershire sauce. Reduce the heat to low and add the fried duck breasts back into the skillet and cook for 15 minutes.