Gluten-Free Crispy Fried Duck
Indulge in the irresistible crunch of **Gluten-Free Crispy Fried Duck**, a gourmet twist on classic fried duck that's perfect for those with gluten sensitivities. This recipe features succulent duck breasts, their skin skillfully scored to render fat and achieve a delightful crisp. Each piece is seasoned with aromatic spices like garlic and onion powder, then coated in a blend of gluten-free all-purpose flour, cornmeal, and paprika for a golden crust that’s packed with flavor. Fried to perfection in hot oil, the duck emerges tender, juicy, and perfectly crispy. Easy to prepare in under an hour, this crowd-pleasing dish pairs beautifully with roasted vegetables or a refreshing salad, making it a standout choice for special occasions and weeknight dinners alike. Keywords: gluten-free fried duck, crispy duck recipe, gluten-free duck breast, fried duck dish.
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Recipe Information
Ingredients
- 2 pieces Duck breasts, skin on
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 cup Gluten-free all-purpose flour
- 0.5 cup Gluten-free cornmeal
- 2 large Eggs
- 0.25 cup Milk
- 2 cups Vegetable oil for frying
- 0.5 teaspoon Paprika
Instructions
Lay the duck breasts on a cutting board and pat them dry with paper towels to ensure the skin is completely dry.
Using a sharp knife, score the duck skin in a crisscross pattern, being careful not to cut into the meat. This helps the fat render and the skin to crisp up.
Season the duck breasts on both sides with salt, black pepper, garlic powder, and onion powder.
In a shallow dish, combine the gluten-free all-purpose flour, gluten-free cornmeal, and paprika. Mix well.
In another bowl, whisk the eggs with the milk to create an egg wash.
Dip each seasoned duck breast into the egg wash, allowing excess to drip off, then coat generously in the gluten-free flour and cornmeal mixture.
Heat the vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Carefully place the duck breasts, skin side down, into the hot oil. Fry for about 10-12 minutes on each side, maintaining the oil temperature, until the duck is golden brown and cooked through to an internal temperature of 165°F (74°C).
Transfer the fried duck breasts to a wire rack set over a baking sheet to drain and rest for about 5 minutes.
Slice the duck breasts and serve immediately, accompanied by your choice of sides.
Nutrition Facts
Calories |
5698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 570.7 g | 732% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 4.0 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 190 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
