Slice breasts lengthwise into 1/2" strips. Marinate strips in a ziploc bag for 45 minutes (or longer) with equal parts soy and worchestershire along with garlic powder and dried onion flakes. Liberally season flour in a seperate bag with your favorite Cajun or Creole seasoning. Take strips directly from marinade and coat with seasoned flour mixture. Deep fry in vegetable oil until floating and golden brown. Takes about 3 minutes depending on oil temp. I just randomly hit this concoction one day trying to figure out a quick way to cook a bag of ducks up while we were painting decoys. Outside the time marinating this is the simplest, fastest way I've ever cooked them and they come out outstanding every time. My 14 month old threw a fit the other day when they ran out. She and the wife love them... and normally the wife won't touch a duck or goose.