Chicken Fried Duck with Red-Eye Gravy
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
561 kcal
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Course
Main Course
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Cuisine
American
Chicken Fried Duck with Red-Eye Gravy
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This is a great plate of food, but you need not make every component if you don't want to. I have instructions for the corn and the Brussels sprouts above, and I'll detail the duck and gravy here. You can of course use any meat you can pound flat for this recipe.
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Ingredients
DUCK
- 1 country ham optional, fatty slice
- 1/4 cup oil or lard, for frying
- 8 to 12 teal breasts about 1 1/2 pounds total, skinless
- salt
- 2 cups flour
- 2 tablespoons SEASONING such as Cajun, Cavender's or whatever you like
- 1 tablespoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 egg lightly beaten
RED-EYE GRAVY
- 2 tablespoons flour
- 1 cup coffee strong, black
- 1/2 cup duck stock optional, or chicken stock
- 1 tablespoon tomato paste
- salt
- black pepper
Instructions
- To make a real red-eye gravy you need ham and ham drippings. So fry the slice of country ham in 1 tablespoon of the oil until crispy on both sides. You can serve the ham with the duck or eat it as a cook's treat.
- To prep the duck breasts, set each one between two pieces of plastic wrap, or better yet, a freezer bag cut open. Pound them with a mallet or empty wine bottle until the thick end of the breast is the thickness of the thin end of the breast. If you have a jaccard, run it over the pounded breast so it's full of little lacerations; this helps the batter stick to the meat. Salt the duck breasts well.
- Mix the flour, seasoning, salt, baking powder and soda together in a bowl. Mix the buttermilk and the beaten egg together in another bowl. Put the duck breasts in the buttermilk. You can leave them there for a few hours if you need to, in the fridge.
- Set a cooling rack on top of a baking sheet and put this in the oven. Set the oven to "warm."
- Get the whole 1/4 cup of oil hot, to about 350F if you are checking. When it's hot, coat the duck in the flour mixture well, pressing it into the meat. Fry in batches until golden brown on both sides, about 3 minutes or so. Set the finished duck on the cooling rack in the oven.
- When the duck is all done, pour off all but about 2 tablespoons of the fat. Add the flour and cook this a couple minutes, stirring almost constantly so it doesn't burn.
- Add the coffee, stock if you're using it, and the tomato paste and stir it all to combine. Bring it to a boil and let this cook a few minutes, until it's thickened to your liking. Add salt if you need it. Serve the hot gravy over the chicken fried duck at once.
Notes
- NOTE: If you have self-rising flour, use that and skip the baking soda and baking powder.
Nutrition Information
Show Details
Calories
561kcal
(28%)
Carbohydrates
55g
(18%)
Protein
59g
(118%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
192mg
(64%)
Sodium
2266mg
(94%)
Potassium
1195mg
(25%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
287IU
(6%)
Vitamin C
4mg
(4%)
Calcium
139mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 59g | 118% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 192mg | 64% |
| Sodium | 2266mg | 94% |
| Potassium | 1195mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 139mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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