Chicken Fried Duck
Every single breast can make four small thin steaks. I like to cut the Breast in half and have four small servings per large breasted duck. I am blessed with an abundant mallard supply so I use mallard ducks.
6-8 Mallard Breasts
Pickle Juice (preferably homemade or high-quality pickles)
Musket Powder Red or Black, or both
Cut breast in half down the center
Tenderize breast with heavy food grade spiked hammer
Cover in pickle juice, or something acidic like lemon pepper marinade/buttermilk but homemade pickle juice is king
Let it sit for 2-3 hours, the longer it sits the more of the flavor it can take in and be overwhelming
Scramble an egg into a bowl, put flour on a plate and mix in the musket powder to the flour. A good rule on how much to add is to stop when you can undeniably see the seasoning in the flour after adding and mixing.
Remove meat from pickle juice, dredge in flour, dip in egg, then back in the flour and set aside. Repeat until all the meat has been done
Heat a very thin layer of bacon grease on a cast iron skillet. When the oil is hot, carefully place the steaks in the oil. Since the steaks are very thin they will cook fast, be careful not to over cook. I recommend doing one alone and getting the hang of it before adding too many to the skillet.
Place cooked steaks on an elevated wire rack on a cookie sheet, allowing air to get under the steak, this keeps it from getting mushy. Place in oven and continue to add steaks to it as they are done frying.
Serve with gravy, top with Musket Powder. Enjoy.