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Duck Fingers with Gravy

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Duck Fingers with Gravy
Here is another one that was a big hit with the family this year:

Duck Fingers with Gravy


  • 4 ducks, breast filleted and cut into thick strips (I use redheads and gadwalls)

  • 2 cups AP flour, seasoned with Creole Seasoning to taste.

  • 2 egg, beaten

  • 2 packs of onion or mushroom gravy mix.

  • Oil for deep frying


  • 1 cup vegetable broth

  • 1 cup cold water

  • 2 tbs cup Kosher Salt

  • 1 tbs cup brown sugar

  • ½ tablespoon peppercorns

  • ½ tsp garlic powder

  • 1 bay leaf

Combine all Brine ingredients except cold water in a large pot. Heat just until sugar and salt is dissolved. Remove from heat, let mixture come to room temperature, add cold water, then refrigerate to 40°F.
In a large non-reactive container (I use a Ziploc), combine the brine with duck strips. Refrigerate for 6-8 hours, stiring/shaking the bag occasionally. Remove duck strips from the brine and dry on paper towels.

Heat oil in deep fryer or deep cast iron pan to 375°F.
Dust duck fingers in flour mixture, then egg, then back in flour mixture.
Deep fry in small batches for 2-3 minutes, do not overcook.
While frying ducks, prepare gravy per directions.
Serve duck with the gravy & mashed potatoes. Biscuits or good bread for sopping up gravy is important as well. Makes great sandwiches too.

Mobile, AL
DHBP Member since 1998

"Life is too short to drink bad beer."
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Thread Duck Fingers with Gravy Carl 253805 Jan 23, 2014, 7:48 AM
Post Re: Duck Fingers with Gravy
Joe sparacino 252185 Feb 7, 2014, 10:58 AM
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Robert Day 249918 Nov 6, 2014, 3:49 PM
Thread Re: Duck Fingers with Gravy
Carl 225950 Jan 26, 2015, 10:19 AM
Post Re: Duck Fingers with Gravy
Steven F Beismann 155622 Mar 4, 2017, 7:50 PM
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jay cee 150738 Mar 27, 2017, 9:27 PM
Thread Re: Duck Fingers with Gravy
Clanny 67646 Sep 6, 2017, 2:30 AM
Post Re: Duck Fingers with Gravy
Brandon Collins 55440 Oct 12, 2017, 10:38 PM