adi786 Posted December 9, 2014 Report Share Posted December 9, 2014 Hi Guys, May i know what is the best way to prepare duck/pheasant breast before frying. Thanks Quote Link to comment Share on other sites More sharing options...
moor man Posted December 9, 2014 Report Share Posted December 9, 2014 One method:....... cut into 1/4 " strips, marinade in teryaki sauce in fridge for a couple of hours, then stir fry with veg mmmm Quote Link to comment Share on other sites More sharing options...
The Mighty Prawn Posted December 9, 2014 Report Share Posted December 9, 2014 How far back do you need to go? ie have you already butchered or do you want the whole process? There's some good pinned articles with all that jazz but agree with the above, they love the chinese vibe flavours, although I did recently make duck and woodpigeon enchiladas which were a treat too Quote Link to comment Share on other sites More sharing options...
adi786 Posted December 9, 2014 Author Report Share Posted December 9, 2014 I've taken out breast meat, and slight them so got 4 strips of one bird, shall i strip them to 8 (it be well thin one's), that's all i have done so far Quote Link to comment Share on other sites More sharing options...
The Mighty Prawn Posted December 9, 2014 Report Share Posted December 9, 2014 Stir fry with chinese five spice, serve in rice pancakes with chopped cucumber and spring onions, sprinkle of teriyaki and roll up - just like crispy duck but without the crispy! Quote Link to comment Share on other sites More sharing options...
casts_by_fly Posted December 9, 2014 Report Share Posted December 9, 2014 Leave them in whole breasts and let them reach room temp before you cook. Dry with a paper towel, dust with seasoning, and get your pan hot. Add a bit of olive oil and flash fry on each side for about 3-4 minutes. Take them out to sit in a warm oven for 3-4 minutes and serve. Seasoning for me are usually some combination of garlic salt, paprika, chilli powder, Italian seasoning or marjoram, and salt and pepper. Sometimes I use five spice. I also will use most any premade mix of 'chicken seasoning' or similar. The important thing is to cook the pheasant to pink and let it sit to finish. Rick Quote Link to comment Share on other sites More sharing options...
adi786 Posted December 10, 2014 Author Report Share Posted December 10, 2014 kool thanks guys, will give it a go with five spice, with some vegetables... and will cook it few minutes > oven, that be nice crispy hopefully. Quote Link to comment Share on other sites More sharing options...
norfolk dumpling Posted December 10, 2014 Report Share Posted December 10, 2014 Or you could cook with a herb crust - breadcrumbs, melted butter, chopped black olives, pepper and lots of parsley (chopped very fine). Press the mixture onto wide strip of breast and cook for a few minutes in a hot oveen. Check regularly - I liked mine fairly well cooked so did it for 10 minutes, you might like a little more moist so try a small piece for 5 minutes first. Quote Link to comment Share on other sites More sharing options...
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