Amaretto 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 overcooks Serve hot.

Copyright 1998-2014 Stephen Ricciardelli