Pan Fry Amaretto duck

Amaretto DuckAmaretto Duck

  • 4 duck breasts, fillets
  • 2 ounces Amaretto liqueur
  • milk
  • flour
  • cooking oil
  • salt and pepper

Fillet breast meat from skinned ducks (mallard or teal). Thick breast fillets should be split to three fourths inch thickness. Rinse with cold water. Soak for one to two hours in milk and Amaretto. Let drip dry. Flour in paper bag with salt and pepper to taste. Pan fry in cooking oil, just enough to keep from sticking. Turn once. Do not overcook Serve hot. This is a simple recipe that is sure to satisfy your taste buds and bring out the rich flavor in the duck without added spices. Feel free to try different herbs in the oil to bring out different flavors in the  Amaretto Duck Recipe. 

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Gregory Beckman

About the Author:

Hi, I am Gregory Beckman, as the main owner of Military Hunting and Fishing let me tell you a little bit more about myself. I am currently an active duty member in the United States Coast Guard. I have been privileged to traveling the world. My experiences have shaped the way that I see the world and my memories will stick with me for a lifetime. Although I may not live in the country, the country lives in me. Traveling the world I have had the chance to experience the wonders of nature in many different places, meeting many different people and tasting wild game that the normal person would not get to experience. Although these experiences have kept me away from home, it has instilled a deep passion of hunting and fishing in my blood. Thank you for joining our site, and I look forward to interacting and sharing stories of our hunting adventures. Gregory A. Beckman
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