Goose or Duck Finger Steaks
Transform your wild game into something irresistibly crave-worthy with these Goose or Duck Finger Steaks—a creative twist on classic finger food! Perfectly tender strips of marinated goose or duck breast are coated in a boldly seasoned flour mixture infused with smoked paprika, garlic, and cayenne, then fried to golden, crispy perfection. The secret lies in the buttermilk marinade, which adds tang and ensures the meat stays juicy. Easy to prepare in under an hour of active time, this recipe lets you elevate waterfowl into an impressive appetizer or party favorite. Serve these crispy bites with your favorite dipping sauces for a true gourmet experience that will delight any crowd. Ideal for game night, outdoor gatherings, or a unique dinner idea, these finger steaks are sure to become a go-to treat for wild game enthusiasts.
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Recipe Information
Ingredients
- 2 large fillets goose or duck breast fillets
- 240 ml buttermilk
- 180 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 large eggs
- 1 tablespoon hot sauce
- 500 ml neutral frying oil (e.g., canola oil)
Instructions
Slice the goose or duck breast fillets into thin, finger-sized strips, about 1/2 inch wide and 3-4 inches long.
In a bowl, combine the buttermilk with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the hot sauce. Submerge the meat strips in the buttermilk mixture. Cover and refrigerate for at least 1 hour or up to overnight for tenderizing.
In a shallow dish, mix the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, the remaining 1/2 teaspoon of salt, and black pepper. This will be your seasoned coating.
In a separate bowl, lightly beat the eggs. Set up your breading station with the seasoned flour, beaten eggs, and the marinated meat.
Remove the meat strips from the buttermilk (shaking off excess), dip them in the flour mixture, then into the eggs, and finally back into the flour mixture, ensuring an even coating. Place the coated strips on a clean plate.
Heat the frying oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accuracy.
Carefully lower a few strips into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until the coating is golden brown and crispy, and the meat is cooked through.
Transfer the cooked finger steaks to a plate lined with paper towels to drain excess oil.
Repeat with the remaining strips, allowing the oil to return to temperature between batches.
Serve the finger steaks hot with your favorite dipping sauces, such as ranch, honey mustard, or a tangy BBQ sauce.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.4 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 117 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 558 mg | 12% | |
*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.
