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| 4 | Ducks; breasts of, skinned and boned |
| 3 Tasse | Bulgarian buttermilk |
| 2 gross | Eggs -or |
| 3 klein | eggs |
| 3 | Cloves (large) garlic; minced |
| 2 Teelöffel | salt |
| 1 gross | Onion; quartered and then sliced |
| 1/2 Teelöffel | pepper |
| 2 Tasse | flour |
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Slice duck breasts across the width in about 1-inch wide strips. Set aside. Combine remaining ingredients Except flour. Pour marinade over duck strips and stir to coat each piece. Marinate at least overnight or longer. It is best to let the mixture come to room temperature, then drain and coat with flour. Let set at least 30 to 45 minutes. Then deep-fry quickly for 2 to 3 minutes. Serve immediately. This may be frozen in the marinade. Especially good as an appetizer or delicious main course served with "DeWitt Duck Gravy" (See recipe). Yield: 6 to 8 servings.
Becky Powell Jacobs
Wynne, Ar
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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