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Duck Nuggets

Duck nuggets are a step up from homemade chicken nuggets, and you can make them with all purpose flour or almond flour. All measurements in this recipe are APPROXIMATE. Every time I make this recipe, it's different.

Course Main Course
Cuisine American


  • 4 duck breasts (or any meat) cut in bite size pieces
  • 4 cups all purpose flour (or almond flour)
  • 1/2 cup seasoned salt
  • 1/2 cup garlic powder
  • 1/4 cup onion powder
  • 1 tbsp smoked paprika
  • black pepper, to taste
  • 1 dozen eggs
  • 4-5 cups lard, vegetable shortening, or vegetable oil


  1. Cut the duck breasts in bite sized pieces. Set aside.

  2. Crack eggs into a bowl, whip with whisk or fork. Set aside.

  3. In separate bowl, combine flour and spices. Set aside.

  4. Melt a portion of lard in cast iron skillet on medium heat. (Don't melt all at once or the oil will be too deep. Add more as you need it.)

  5. Preheat oven to 200F.

  6. When oil is melted and hot, take a piece of duck breast, dip it in the egg, then dredge it through the flour/spice mixture. You can then place it in the hot oil.

  7. Tip: For a thicker breading, dip the meat in the egg, then the flour, then back into the egg, and through the flour again before putting it in the oil. Note: this doesn't work well with almond flour.

  8. Fry the nuggets 3-5 minutes until the bottoms are turning brown and crisping up nicely. Then flip them and fry and additional 3-5 minutes.

  9. Place finished nuggets in a 9x13 pan in the oven at 200F to hang out until all nuggets are finished.

  10. Serve with your favorite dipping sauce. Our family likes honey mustard or ranch.

Recipe Notes

Please read the blog post/watch the video for more instructions. Every time I make this recipe it's different, and it seems every time I make this recipe it requires more or less batter/lard/eggs. Cooking is as much an art as it is a science. Feel free to change up the spices in your breading!