Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, thoroughly season 500 grams of duck breast strips, cut into 1.5 cm thick pieces, with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of dried dill, and 0.5 teaspoon of garlic powder, ensuring all pieces are evenly coated.

2. 2

   Prepare three separate shallow dishes: one with 150 grams of all-purpose flour, one with 2 beaten large eggs, and one with 100 grams of breadcrumbs.

3. 3

   Dredge each seasoned duck strip first in the 150 grams of flour, shaking off any excess, then dip it into the 2 beaten eggs, letting any extra egg drip away, and finally coat generously with the 100 grams of breadcrumbs, pressing gently to adhere.

4. 4

   Heat 750 ml of vegetable oil in a deep heavy-bottomed pot or a deep fryer to 175°C (350°F) using a kitchen thermometer.

5. 5

   Carefully lower 4-5 breaded duck strips into the hot oil, ensuring not to overcrowd the pot, and deep-fry for 4-5 minutes until they are golden brown and cooked through, flipping if necessary for even browning.

6. 6

   Using a slotted spoon, remove the cooked duck strips from the oil and transfer them to a plate lined with paper towels to drain excess oil.

7. 7

   Allow the oil to return to temperature before frying the next batch, repeating the process until all duck strips are cooked, then serve immediately with a side of 150 grams of sour cream mixed with 1 tablespoon of fresh chopped dill.