Ingredients
- 2 Duck Breast,Defrosted
- Salt and Pepper to Taste
- 8 tbsp. Unsalted Butter,Softened
- 6 cloves Garlic,Minced
- 2 tbsp. Fresh Parsley,Finely Chopped
- 1 tbsp. Fresh Dill,Finely Chopped
- 1 tsp Lemon Juice
- ½ cup Flour
- 2 Eggs,Beaten
- 1 ½ cups Panko Bread Crumbs
- Oil for Frying
- Plastic Wrap
Direction
- In a bowl, mix softened butter, garlic, parsley, dill, lemon juice, and salt and pepper to taste until combined. Shape into a log using plastic wrap. Place it in the freezer for 20 minutes.
- Carefully remove skin from each duck breast and butterfly the duck breast. Cover with plastic wrap and pound with a meat tenderizer until thin. Remove plastic wrap and season with salt and pepper to taste on both sides.
- Place half of the frozen herb butter in center of each duck breast. Roll tightly and fold on the sides to seal. Wrap in plastic wrap and freeze for 20 minutes to keep shape.
- Preheat oven to 375°F.
- Set up your breading station with separate bowls for flour, beaten eggs, and panko breadcrumbs. Dredge each Duck Kiev in flour, eggs, then breadcrumbs until thoroughly coated.
- Heat oil in a frying pan on medium high heat. Fry Duck Kiev's on each side for 2 minutes.
- Transfer Duck Kiev's to a baking sheet. Bake in the oven for 20 minutes or until the internal temp is 165°F. Let rest for 5 minutes then serve with your favorite sides.