• 4 duck breasts without skin
  • 1/8 lb. butter, unsalted or regular
  • 1/8 lb. bleu cheese
  • 1/4 c. flour
  • 2 eggs
  • 1 c. bread crumbs
  • 1/2 tsp. dried tarragon
  • 1 tsp. dried parsley
  • Oil for deep frying


  1. Combine butter and bleu cheese and form into 4 sticks about the size of a finger. Set on wax paper and chill in refrigerator.
  2. Pound duck breasts to about twice their original size, being careful not to make any holes in the duck.
  3. Wrap pounded duck around the cheese/butter sticks and secure with toothpicks.
  4. Place flour in a sealable plastic bag. Add duck and shake to coat.
  5. Dip coated duck breasts in beaten eggs.
  6. Roll in bread crumbs that have been seasoned with tarragon and parsley.
  7. Deep fry prepared duck for about 5 minutes or until nicely browned.