Buffalo Style Duck 3-4 servings 6 duck breast halves, skin removed salt and coarsely ground black pepper 1 cup all purpose flour 2 cups bread crumbs 2 eggs, beat 9 tablespoons butter, melted 3 tablespoons olive oil 8 tablespoons hot pepper sauce (Crystal?s or Frank?s) 2 tablespoons paprika 1 teaspoon salt 1 teaspoon cayenne pepper ? teaspoon black pepper Instructions: Create a buffalo sauce by stirring together 6 tablespoons of the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Reserve sauce for coating/basting after the duck comes off the skillet. (If the sauce thickens while sitting, just zap it in the microwave real quick to get it back to the consistency that you desire.) Place duck breasts between a zipper-lock bag and pound lightly until each piece is approximately 1/8-inch thick. After the duck has been pounded out, season with salt and pepper and press seasoning into the meat. Place flour in a shallow dish and dredge seasoned duck lightly in flour, then dip both sides of the duck in the eggs, then dredge duck in bread crumbs. Heat the remaining 3 tablespoons of butter with the olive oil in a large skillet over medium-high heat. Add duck, a few pieces at a time, browning evenly on both sides ? about 1 minute per side. DO NOT OVERCOOK THE DUCK. You want the meat to be pink on the inside in order to avoid chewiness. When cooked, transfer to a plate with paper towels to drain. Let each piece sit for about a minute, before coating the duck on each side with the buffalo wing sauce. Garnish with green onions and celery sticks. Use a chunky bleu cheese dressing for dipping, and prepare the dish with any sides of your choosing. Obviously, we went with mash potatoes and peas. A good brew pairs perfectly as well? I went with our Italian friend?s anti-celebratory ?NOBAMA? brew that they bottled themselves at Brew It Up in Downtown Sacramento.