- Breast halves from three ducks
- 1 bottle Italian salad dressing
- cup bourbon
- 1 tsp. lemon pepper
- 1 cup flour
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- Canola oil for frying
Cut duck breast into finger size strips. Mix Italian dressing, bourbon and lemon pepper in small bowl. Place duck strips in sealable plastic bag. Pour liquid over duck, seal bag and marinate overnight.
Mix flour, garlic, salt and black pepper in small bowl. Drain duck strips and roll in flour mixture. Fry in hot oil until cooked medium done.
Serve with raspberry chipotle sauce or honey.