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Seared Duck Strips
Sent in by Tim Armstrong.

~ duck breasts cut into 1/4" thick strips
~ your favorite marinade, Dales, teriyaki, mesquite, hickory, etc.
~ salt and pepper
~ bacon grease

Place the duck strips in a zip lock bag and cover with marinade.

Seal and refrigerate at least 1 hour. Overnight is better.

Remove and drain well.

Heat a cast iron skillet over high heat and add 1 tablespoon of bacon grease per duck breast. (1 breast = 1 tablespoon, 2 breasts = 2 tablespoons, etc.) You can use plain oil but you’ll miss some of the yumminess!

Add the strips and season with salt and pepper. Fry for 1 minute. Flip and fry another minute. These are best when still pink in the middle.

Remove and drain on paper towels.

Great for breakfast when served with scrambled eggs.


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