Duckunter Cajun Fried Duck Fried Duck from an old cajun cook at a duck club in AR. Breast 3 or 4 ducks and cut each breast into about 6 pieces. Put into a bowl and pour a can of pet milk over and put in fridg for 30 minutes to an hour. Put about 2 cups of flour into a sack and pour two tablespoons of Cavender's Greek Seasoning in the flour along with some pepper and salt to taste. Shake this up and put the duck straight from the pet milk into the sack and shake to coat the duck pieces with mix. Brown duck on both sides but don't over cook. When duck is done pour off most of the oil and put equal amounts of flour and cornmeal into skillet and brown good before adding milk or water to make your cornmeal gravy. You will love this gravy and duck. The chef told me that the pet milk tenderized the duck. Good hunting and better cooking and eating from the olduckhunter. I think you will love the difference the Cavenders makes in the duck. You will want to use Cavenders in lots of your wildgame cooking.