1 cup diced onions
1 c bell pepper
¼ cup Kikkoman Soy Sauce
1/3 cup Worchestershire
1 cup white wine, preferably Chardonnay
1 cup water
Other needed ingredients:
One dozen eggs
1 cup milk
Boned duck meat
Saute the onions and bell pepper, set aside.
Simmer the marinade liquids, adding one teaspoon sugar, and the sauteed onions and peppers.
Pound the duck meat (use not more meat than will soak in the marinade, or make more marinade)
Put duck meat into the hot marinade and let sit for 3 hours in the refrigerator.
In a separate bowl, mix eggs and milk.
Take meat one piece at a time from marinade and put directly into a dish of flour. Then dip each piece in egg mixture, then place back into the flour.
Shake off excess flour before placing each piece in heated pan with just enough olive oil to fry meat nicely. Sizzle for no more than 2 minutes per side.
Chicken on the Grill : Recipes for Chicken, Duck, Pheasant, Turkey and Other Birds
by David Barich, Thomas Ingalls