Wednesday, February 2, 2011

"Duck Camp Breakfast Stackers"

This recipe takes about 45 minutes total, and while you do have multiple things going at the same time, the end result is great.


Depending on the size of the group in camp you're cooking for, I take about 8 duck breasts and cut them in 1/2 inch strips.  After they are cut up, I then place them on the cutting board and pound them flat with a mallet.  This further tenderizes the strips.  *I cover the strips in plastic wrap to keep the blood from splattering everywhere.*

Once flattened, I place in a container with milk/egg mixture, cover, and shake - this gives a good coating of milk/egg.  After that, I dredge in seasoned flour (flour and a bit of cayenne pepper), and place in a skillet with hot (350 degree) oil and fry - approximately 2-3 min/side.


Pour off excess oil from skillet, and add approximately 1/2 cup of flour to the drippings at high heat (think roux - almost).  Stir and add 1 can of Rotel and 2 cups of water.  Continue stirring and turn heat to simmer until reaching desired thickness.



Biscuits have always been tough for me.  For every bunch that comes out right, the other three are like eating a waterlogged hockey puck.  The following recipe and method are not my own.  I have found this to be the recipe I enjoy and can pull off.  It's a recipe found in Chef John D. Folse's book - After the Hunt, ISBN#978-0-9704457-4-2.  It is a wonderful book that can be bought at  AFTER THE HUNT by Chef John Folse or at

In any case, here is the recipe for "Captain John's Cathead Biscuits".

Prep time: 30 minutes
Yields: 8 biscuits


- 2 cups flour
- tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup shortening
- 4 tsps butter
- 2/3 cup buttermilk


Preheat oven to 450.  Sift flour, baking powder and soda, blending well.  Cut in shortening and butter, blending until batter resembles coarse cornmeal.  Next, blend buttermilk into batter until moist.  Lightly flour surface and knead dough until it comes together.  Do not overwork dough - less handled = lighter/flakier biscuits.  Break dough into 8 equal portions 1/2" thick onto baking sheet.  Place about an inch apart.  Bake 10-15 minutes or until golden brown.  Remove from oven and brush with melted butter.   

Open biscuits and lay flat.  Top with egg, then fried duck strips, the gravy.  Garnish with honey.

Enjoy, Justin

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