Cajun Fried Duck

This crispy, spicy dish is simple and delicious

BY BRAD FENSON

A cast-and-blast experience in southern Louisiana inspired this recipe when my hosts fried up some fresh duck at camp. It was two things: simple and delicious. The crispy coating added texture to the tender and moist duck, making everyone want to get back out in the blind for more. Plus, the optional hot sauce glaze packs an added punch.

 
Rich Louisiana Hot Sauce
Ingredients

• ¼ cup Louisiana hot sauce
• 1 tablespoon butter
• 2 cloves garlic, pressed

Directions

Combine the ingredients in a small bowl and microwave for 30 seconds. Depending on the microwave’s temperature, you may need to stir the contents and heat in 10-second intervals until the butter has melted.

Cajun Fried Duck
Ingredients

• 6 duck breasts, each sliced into 3 pieces
• 6 duck legs with thighs attached (optional but a great consideration)
• 1 pint buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon thyme
• ⅛ teaspoon cayenne 
• 1 cup breadcrumbs or panko crumbs
• 2 cups frying oil or lard

Directions

1. Gently pound and tenderize the whole duck breasts with a meat tenderizer or mallet. Cut each breast into three equal pieces. 
   
   
2. Add the breast pieces, along with legs and thighs, to a deep bowl. Cover the pieces with buttermilk and allow them to soak for two hours. 
   
   
3. After the duck pieces are finished soaking, transfer to a colander and allow excess buttermilk to drain.
    
4. In a flat bowl or pan, add the crumbs, salt, pepper, garlic powder, thyme, and cayenne. 
   
   
5. Dredge the duck pieces in the crumb mixture. Press the pieces lightly into the crumbs to ensure good coverage. 
   
   
6. Heat 1 inch of frying oil or lard to 325 degrees and add the pieces of duck. Fry in small batches to maintain the oil’s heat. Fry each side for 2 to 3 minutes. Remove each piece and place it on a paper towel to allow excess oil to drain. 
   
   
7. Serve hot with your favorite dipping sauce on the side or pour it over the works.
   
   

Recipe originally published in Delta Waterfowl's Fall 2025 magazine. 

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