Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register: Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account! To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
Brian, you're correct. This recipe is good for all diver ducks. Onr part of the recipe I omited is this. Before the cubed duck breasts are cooked in hot oil, roll them in seasoned flour first, then cok in the hot oil till they are golden brown (no darker). We dip ours in a good quality ranch or blue cheese dressing. YUM
Threaded Mode