- filleted duck breasts, no skin
- COOK - ORIGINAL SEASONING
- Soak duck breasts in fresh water for three days in the refrigerator. Change water several times.
- After three days, meat should look gray instead of dark red.
- Beat the breasts with a meat hammer as you would beef.
- Season flour with Phil Robertson's Smokin' Swamp Seasoning
- Soak breasts in milk then roll in the flour.
- Add to heated oil and fry like chicken fried steak.
- Serve, say Grace and Enjoy!