Thread: Over duck shooting

Another variation which goes down very well (I'm cooking it tonight as a matter of fact, on request from the kids):

• Cut breast meat into ~5mm thick slices across the grain
• Submerge breast slices (plus legs, if you kept them) in a mix of 1L cold water + 1tbsp salt + 1tbsp pickling spice. Cover and leave in fridge for 24hrs.
• Remove from brine and coat with flour and a good shake of chinese 5-spice. I just shake them in a plastic bag to coat.
• Fry until golden brown. If you kept the skin, fry it alongside at the same time so that the fat cooks out - with a good duck you don't even need to add extra oil. The slices don't take long to cook, but the legs are a bit slower.