Duck Schnitzel with Hunter’s Sauce

Ingredients

Blue Plate Mayonnaise Marinade

• 3/4 cup Blue Plate Mayonnaise
• 3 tablespoons Creole mustard
• 3 dashes hot sauce
• 3/4 teaspoon Cajun/Creole seasoning

Hunter’s Sauce

• 8 slices bacon, diced
• 2 tablespoons butter
• 1/2 cup shallot (or onion), diced
• 4 cloves garlic, minced
• 16 ounces sliced mushrooms
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 2 cups chicken (or beef) broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons Cajun/Creole seasoning
• 2-4 tablespoons heavy cream (optional)

Schnitzel

• 1 1/2 cups peanut or vegetable oil, adjusted as needed for frying
• 4 duck breasts, skin removed
• 3 cups breadcrumbs
• 2 tablespoons grated Parmesan
• 1 tablespoon Creole/Cajun seasoning
• Sliced green onion, for garnish

Directions

1. Combine all marinade ingredients in a large zip-top bag. Massage the bag to combine fully. Using a meat mallet or rolling pin, pound each duck breast to a thickness of about ¼ inch. (Do this between sheets of plastic wrap or parchment, or inside a zip-top bag.) Add the duck to the marinade, seal the bag and refrigerate for at least 1 hour or up to 24 hours.
2. While the duck is marinating, make the Hunter’s Sauce: Cook the diced bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Carefully drain off excess bacon fat in the skillet, leaving about 1-2 tablespoons in the skillet. Melt the butter in the skillet. Add the onion, garlic, and mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid, softened completely, and begun to brown, about 10-15 minutes. Reduce the heat to medium-low, sprinkle in the flour and stir to evenly coat the mushrooms.
4. Cook and stir the mixture for 30-60 seconds to remove the raw flour taste. Stir in the tomato paste and cook for about 2 minutes, allowing it to lightly brown. Slowly pour in the red wine, stirring constantly and scraping up any browned bits from the bottom of the pan. The mushroom mixture will be thick at this stage.
5. Add the broth a little at a time, stirring until smooth. Stir in the Worcestershire sauce, soy sauce, and seasoning. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 10-15 minutes, until thickened. Add the bacon back in and stir to combine.
6. Stir in the cream, if a lighter colored, cream-based gravy is desired; otherwise it will be a brown gravy. Taste and adjust the seasoning as needed. Cover and keep warm until ready to serve. (Reheat gently if needed when ready to serve; if the gravy thickens too much, thin it with a splash of broth or water.)
7. Fry the schnitzels: In a shallow dish, combine the breadcrumbs, Parmesan and seasoning. Remove the duck from the marinade and gently swipe off any excess marinade (removing any excess mayo will make them crispier). Dredge each piece in the breadcrumb mixture, pressing firmly to coat. Place on a wire rack and let rest for 10-15 minutes to help the coating adhere.
8. Pour the oil into a large cast-iron skillet until it reaches just under ½ inch deep. Heat over medium-high heat to 365°F or until a breadcrumb dropped in the oil sizzles immediately. Fry the breaded duck, in batches if necessary, being careful not to overcrowd the pan, for 3-4 minutes per side or until deeply golden and crisp. Transfer to a paper towel–lined plate to drain. Serve topped with the Hunter’s Sauce.