Had it for tea last night very tasty:P
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Had it for tea last night very tasty:P
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Yummy looking stuff, but where's the recipe ???. . . Don't be a tease !
I reckon, what an arsehole thing to do haha putting up pics like that! yum
The good mrs dipped them in tomatoe sauce then into flour then the breadcrumbs:thumbsup:Fried in a pan.
Simple aye one pair of breasts was from last season and the other pair parries from this summer season.There was a heap there but the kids and mrs were dished up before I took the pics.:o And enough for lunch today:P
Just tried this with 3 parrie breasts. Used stuffing mix instead of breadcrumbs, bloody beaut :thumbsup:
Not too long now red and you will be able to try it with mallards....I'll drop some off you if your crew doesnt perform :XD:Quote:
Originally Posted by redbang
My mate got me on to this one. Breast out your duck lay the Breast out flat , sharp knife slice through the breast with the grain ( parallel )with the cutting board. You get about 3 slices per breast . Flour and crumb , the blood will soak through the crumbs so cover so mrs and kids don't see ,it puts them off. When cooked goes golden brown . I will never pluck a duck again ,kids love it
. . . did I mention that I'd lost that bolt of yours. . . :PQuote:
Originally Posted by horihunter
Quote:
Originally Posted by Munsey
That sounds choice Munsey,just told the Mrs ans we might try it tomorrow night:cool: Got any pics?
Can post a pick of my fat belly from eating it ,that's the best can do sorry.
breast em leave in fridge for 6 hours, cut thin roll in chicken coat n cook, fast fry in butter.
we also eat alot done in a chilli sauce stir fry vege and noodles...........
Tried crumbed duck snitchzel last night absolutely primo...........I scoffed most of it before I took the pic
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