Cuds Duck Fingers Recipes

GOOSE OR DUCK FINGER STEAKS

Steps:

• Cut goose or duck breast into finger size strips. Set aside.
• Combine batter ingredients until smooth.
• Add finger steak pieces, stirring to coat with batter.
• Marinate in batter 20 minutes to 1 hour.
• Deep fat fry a few pieces at a time so that they won't stick together, until browned and floating.
• Remove with slotted spoon and drain on paper towel.
• Serve with seafood cocktail sauce for dipping.

CUKE-WITH-A-KICK FINGER SANDWICHES

Steps:

• Peel the cucumber and slice it very, very thin. Lay the cucumber slices out on a sheet of paper towel and cover them with a second sheet. Let stand until the paper towels soak up the cucumber slices' liquid, about 15 minutes.
• Mash the butter, scallions, dill, horseradish, salt and pepper together in a small bowl until well blended. Spread 5 of the bread slices with half of the dill butter, then top the butter with a layer of cucumber slices¿it's fine if they overlap a little bit. Spread the remaining butter over the remaining bread and top the sandwiches. Cut each sandwich into 4 pieces.

CRISP CRUMBED FISH FINGERS

Steps:

• Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.
• Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.
• Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.
• Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat. Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.
• Serve with lemon wedges and tartar sauce.

COUSCOUS-BREADED FISH FINGERS

Steps:

• Cut fillets into lengthwise fingers.
• Place couscous in a bowl and pour over boiling water. Cover and allow to stand for 5 minutes.
• Separate couscous grains with a fork; this will have to be done gently (mix looks a little like bread crumbs when finished). Add lemon and lime zests, paprika, onion salt, and pepper; mix. Transfer mixture to a flat tray.
• Dust fish with flour, dip in beaten eggs, and toss in couscous mixture. Place in the refrigerator for 15 minutes.
• Heat oil in a frying pan over medium heat. Cook fish fingers in the hot oil, working in batches and adding more oil as needed, until golden and fish flakes easily with a fork, about 4 minutes on each side.

CUD'S DUCK FINGERS

Steps:

• Mix Worcestershire sauce, soy sauce, onions, and pepper in a large non-reactive bowl. Remove all skin, fat, and membranes from breasts, then cut into 1 inch cubes. Add cubes to the bowl and marinate for 12 hours or overnight in the refrigerator. When you're ready to fix the fingers remove the cubes from the marinade and pat dry with paper towels. Lay the bacon on a cutting board and cut into thirds. Wrap each cube with a piece of bacon and secure with a toothpick. Lay cubes on a cake rack in the bottom of a 12-inch Dutch oven. Bake for 15-20 minutes with 12-14 briquets on the bottom and 18-20 briquets on top. At home lay them on a cookie sheet and set them in the oven to broil. When the bacon is crisp on one side take them out, turn, and continue broiling until bacon is done.