Goose/Duck fingers
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All Springer/NP/PCP Air Gun Discussion General
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Hunting Gate
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Wild Game Preparation and Recipes Gate
(Moderator:
only1harry
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Goose/Duck fingers
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Topic: Goose/Duck fingers (Read 1768 times))
Fisherdude
Marksman
Posts: 321
Goose/Duck fingers
«
on:
June 14, 2011, 01:12:36 AM »
I have tried duck, goose many ways and most I don't like. But this recipe was a big hit with my family. The kids inhale this stuff!
Prepare the meat:
Peel back the skin away from the breast and bone out the breasts with a sharp knife.
Slice the breast into strips lengthwise about 5/16 inch wide.
Pick out any bird shot.
Best to soak overnight in the frig in salt water.
Get ready to cook:
Mix a beaten egg with about 1 cup milk. Measurements not critical here. Use 2 eggs if you like.
Mix some salt and black pepper to taste in approx 2 cups flour.
Heat cooking oil to approx 350 F
Cook:
Dip the goose strips into the milk/egg mixture and then coat with the flower mixture.
Fry in hot oil until lightly browned
Make some white gravy:
I'll leave this one to you to work out separately. I have even seen it for sale in grocery stores. If you totally strike out, use canned cream of mushroom soup.
Make some white rice:
Follow directions on the package
Serve:
Put the fried goose/duck strips on top of a generous serving of rice and ladel some gravy over it.
Eat!
«
Last Edit: June 14, 2011, 01:15:11 AM by Fisherdude
»
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only1harry
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Goose/Duck fingers