Chicken fried duck with jezebel sauce

By James Ono (SEA)

This recipe is a fun and easy way to cook and eat your duck breast.  The jezebel sauce adds the extra sweet and spicy tang to really make it come alive.  I wrote the recipe for a milder version of the sauce.  You can add more or less horseradish depending on your heat tolerance of the tolerance of those you are feeding.  While you would probably be fine to make and serve the sauce at the same time, I like to make it a day ahead at least and let it sit in the fridge to let the flavors meld together.  I also only use a little bit at a time a keep a jar of it in my fridge for whenever I need some.

Some people prefer to season their flour, but I prefer to season the meat.  Either way works.  You can also make the breading thicker by adding another round of egg and flour dredging.

Sauce Ingredients

• ½ Cup Apple Jelly
• ½ Cup Sweet Orange Marmalade
• 2oz Cream Horseradish Sauce (may be increased to taste)

Sauce Directions

1. Add all ingredients in a bowl
2. Stir until all ingredients are well combined
3. Put the sauce in a jar and place in the fridge overnight

Duck Ingredients

• 2 Skinned duck breasts
• 1 cup all-purpose flour
• 2 eggs
• Milk
• Salt
• Pepper
• Cooking oil

Duck Directions

1. Preheat oil in a skillet to about 350 degrees, if it starts smoking, it is too hot. You want enough oil that it will also cook about halfway up the sides of your strips but not so much they are floating in it
2. With a tenderizing hammer, hammer out the thick end of the breast so that it is relatively the same thickness throughout most of the breast
3. Cut the breasts into 1-inch strips
4. Season your duck strips with salt and pepper to taste
5. In a bowl beat 2 eggs and just a splash of milk (maybe a tablespoon)
6. Put the cup of flour on a plate
7. Once the oil is hot, start dredging
8. 1 at a time, toss a strip of duck in the flour and coat it, then slightly shake of any excess
9. Dunk the strip in your egg mixture
10. Then put the strip back on the flour plate and re-coat
11. Shake of the excess flour and place it in the skillet
12. Repeat the process until the first piece starts to brown or you run out of room in the pan
13. Leave some space between the strips so they cook properly
14. Once one side is golden brown, flip the strip. Try not to over handle or flip multiple times as the breading will come off.
15. When the other side is golden brown, remove the strip and place on a plate lined with a  paper towel
16. Give another quick dash of salt right after it comes out of the skillet.
17. Repeat as necessary to get through all the strips

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