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Duck Schnitzel with Hunters Sauce Yield: 4
Author: Jolie Meaux
Prep time: 46 Min Cook time: 1 Hour Inactive time: 10 Min Total time: 1 H & 56 M
As duck season winds down, it’s the perfect time to get creative in the kitchen. This Louisiana twist on a classic German schnitzel is sure to keep hunters and duck lovers more than satisfied.
Cook mode Prevent screen from turning off Ingredients Blue Plate Mayonnaise Marinade
Instructions Duck Schnitzel
Marinate the duck-- Combine all marinade ingredients in a large zip-top bag, bowl, or shallow dish. Massage the bag or stir well to combine fully.Pound the duck-- Pound each duck breast to about ¼-inch thickness . You can do this between sheets of plastic wrap or parchment, or—my favorite—right inside a zip-top bag (no splatter). Use a meat mallet, rolling pin, or even a heavy skillet.Marinate-- Add the duck to the marinade. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours .Bread the duck-- In a shallow dish, combine breadcrumbs, Parmesan, and seasoning. Remove duck from the marinade and gently swipe off excess (it doesn’t need to be spotless—just mostly mayo-free so it crisps properly).Dredge each piece in the breadcrumb mixture, pressing firmly to coat. Place on a wire rack and let rest for 10–15 minutes to help the coating adhere. Heat the oil-- When ready to cook, pour oil into a large cast-iron skillet until it reaches just under ½ inch deep . Heat over medium-high heat.Fry-- Heat oil to 365°F . (No thermometer? Drop in a breadcrumb—it should immediately sizzle.)Fry duck in batches, careful not to overcrowd the pan. Cook 3–4 minutes per side , until deeply golden and crisp. Transfer to a paper towel–lined plate to drain. Repeat with the remaining duck. Hunter Sauce
Cook the bacon-- In a large skillet over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside. Carefully drain off excess bacon fat, leaving about 1–2 tablespoons in the skillet.Sauté the vegetables-- Melt the butter in a large skillet over medium-high heat. Add the onion, garlic, and mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid, softened completely, and begun to brown, about 10–15 minutes .Build the roux-- Reduce heat to medium-low. Sprinkle in the flour and stir to evenly coat the mushrooms. Cook for 30–60 seconds to remove the raw flour taste.Add tomato paste and wine-- Stir in the tomato paste and cook for about 2 minutes , allowing it to lightly brown. Slowly pour in the red wine, stirring constantly and scraping up any browned bits from the bottom of the pan. The mixture will be thick at this stage.Finish the gravy-- Add the beef broth a little at a time, stirring until smooth. Stir in Worcestershire sauce, soy sauce, and seasoning. Increase heat to bring the gravy to a gentle boil, then reduce to a simmer. Cook for 10–15 minutes , until thickened. Add back in bacon and combine.Optional cream finish-- Stir in the cream, if using. Taste and adjust seasoning as needed.Hold or reheat-- Cover and keep warm until ready to serve. Reheat gently if needed—if the gravy thickens too much, thin with a splash of broth or water.
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