Ingredients
- 2 Duck Breast, Defrosted
- 1 tsp. Garlic Powder
- ½ tsp. Salt
- ½ tsp. Pepper
- ½ cup Flour
- 2 Eggs
- 1 ½ cups Tenderloin Breading
- Oil for Frying
- 4 Buns
- Pickles for Garnish
- Yellow Mustard
Direction
- Preheat deep fryer to 350°F.
- Carefully remove skin off duck breast and butterfly into 2 thin cutlets. Pound the cutlets thin with a meat tenderizer. Season with garlic, salt, and pepper.
- Whisk two eggs in a bowl. Place flour and breading in separate bowls. Dip duck cutlets into flour, then egg, then coat with breading.
- Fry in deep fryer for 3-5 minutes until crispy. Serve on top of buns with pickles and mustard for garnish.