February's Featured Recipe
Duck Parmesan
Phyllis Speer
- 6 duck breast halves
- Salt & pepper (to taste)
- ½ cup flour
- 1 egg, lightly beaten
- ¼ cup milk
- 1 cup seasoned bread crumbs
- ¼ cup Parmesan cheese
- 2 Tbsp. butter
- 1 Tbsp. minced garlic
- Tomato sauce
- Mozzarella cheese, grated
Pre-heat oven to 300-degrees. Puncture each duck breast with fork a few times. Salt and pepper each breast then set aside. Put flour in shallow bowl. Mix egg and milk in separate shallow bowl. Combine bread crumbs and Parmesan cheese in third bowl.
Melt butter in skillet. Dust each breast with flour, dip in egg mixture and then coat with bread crumb mixture. Add garlic and duck breast to skillet. Cook over medium heat until lightly browned. Place in shallow baking dish. Cover each breast with a small amount of tomato sauce then sprinkle with Mozzarella cheese. Bake until cheese melts. Serve with pasta.
Recipe adapted from the new “Elk Hunter’s Cookbook and Meat Care Guide”
Rocky Mountain Elk Foundation
5705 Grant Creek Road
Missoula, MT 59808
1-800-CALL-ELK
www.elkfoundation.org
