Duck à la Ritz

Duck à la Ritz

By Tom Dickson

This story is featured in Montana Outdoors September-October 2005 issue

Duck à la Ritz combines supermarket crackers with crumbled fragrant cheese.


2 boneless, skinless duck breast halves
1/4 C. all-purpose flour
1 egg, beaten
1/2 C. crushed Ritz crackers
1 T. butter
2 t. vegetable oil
1 oz. cheese (blue or Gruyère, crumbled)

Heat oven to 375 degrees.

Score breasts with a sharp knife, slicing lines 1/4 inch deep in both directions to create a grid.

Place breasts between sheets of plastic wrap and pound gently with a meat mallet until fillets are an even 1/2 inch thick.

Coat with flour. Dip into egg, then into crushed crackers.

In large oven-proof skillet, melt butter and oil over medium-high heat. When butter stops foaming, add coated meat in single layer. Reduce heat slightly and cook just 90 seconds. Flip pieces, salt lightly, and cook another 30 seconds.

Top with cheese and bake 5 minutes. Serve immediately.

Tom Dickson is editor of Montana Outdoors.