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Allegheny Breaded Ducks
2 Young wild ducks -- cut serving pieces
1/2 cup Flour -- seasoned with 1/2 teaspoon Salt and 1/4 teaspoon Freshly-ground black pepper
1 Egg -- beaten with
1 tablespoon Cold water
1 cup Fine bread crumbs -- seasoned with 1/4 teaspoon Ground sage
Fat for browning
Roll bird pieces in seasoned flour, then dip into beaten egg, then dredge with seasoned crumbs. Brown completely in hot fat. Reduce heat and cook, uncovered, until done, turning carefully as needed.
This recipe yields 4 to 6 servings.
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