Wookiee Hut Cuisine presents:
Duckfingers
by SuSu

Obi-wan though aloud, "Even a duck must learn how to swim." And Luke responded with, "What's a duck?"

We wonder what old Ben Kenobi might have told the young man on Tatooine. Would he have told him that he saw ducks and swans on Naboo, the water-rich planet where his mother was born and was Queen? Or in the indoor gardens of the Jedi Temple on Coruscant, where the old man had trained Luke's father in the Jedi arts?

Realizing the potential can of gross things he could be opening, he might have instead said, "Big monster, fleshy fingers, which are very good when fried. Care to have one?"


  • vegetable oil, for frying
  • 4 duck breasts, skinned
  • ¼ cup flour
  • salt, to taste
  • pepper, to taste
  • 1 egg, beaten
  • 1 cup panko breadcrumbs (Japanese breadcrumbs)
Using a heavy-bottomed pot (dutch oven is ideal, or a deep-walled skillet), heat the oil till a piece of breadcrumb dropped in boils immediately and browns in about 20 seconds. This duck as pictured was cooked via deepfrying -- enough oil to cover the food when it's dropped into the oil. or you can shallowfry or panfry the duck and use less oil. Your choice. But remember that oil expands in volume a LOT when heated, so don't fill your pot more than barely half full -- less would be better, since the food will cause the oil to boil and give off steam.

The duckbreasts will have a "grain" — cut against the grain into 4 to 6 "finger" shaped pieces. Stir in salt and pepper into the flour to make seasoned flour. You can also add other seasonings like herbs (thyme, sage) or spices (ginger, curry powder) if you like them. Dredge the duck pieces in the flour and shake them to remove the excess flour. Dunk the floured duck into the eggwash and coat completely and let the excess drip off, then place in the panko and roll to coat completely. Carefully drop the duck into the hot oil. Don't cook too many pieces at a time or the oil could cool off too much and the grease could absorb into the food, or you could overfill the vessel and cause a big and often painful mess. Cook till browned, turning once if desired.

Drain the duck fingers on paper towels or on a wire rack set over a baking sheet or platter. Repeat the dredging and frying till you're all done. Let the oil cool completely before you filter and re-bottle it (refrigerate the oil if you do, or it'll go rancid), or you discard it, as per recommended by your sewage and garbage situation.

Make a sauce by mixing together ketchup and barbecue sauce, to taste. Or just salt and eat, with hot rice or whatever.

Note: this method is also good with chicken fingers, turkey, or pork fingers, too! You'll obviously get many more 'fingers' out of bigger pieces of meat, use your good judgement.


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