Crispy Duck Nuggets with Horseradish Ranch Dip

1.Cut the duck breasts into bite-sized pieces, approximately 1-inch cubes.

2.In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.

3.In another shallow dish, beat the eggs until smooth.

4.Place the breadcrumbs in a third shallow dish.

5.Dredge each piece of duck in the flour mixture, shaking off any excess.

6.Dip the floured duck pieces into the beaten eggs, ensuring they are fully coated.

7.Finally, coat the duck pieces in the breadcrumbs, pressing gently to adhere the crumbs.

8.Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).

9.Carefully add the duck nuggets to the hot oil, frying in batches to avoid overcrowding the pan.

10.Fry the nuggets for 3-4 minutes on each side, or until golden brown and cooked through.

11.Remove the nuggets from the oil and drain on a paper towel-lined plate.

12.In a small bowl, combine the mayonnaise, sour cream, prepared horseradish, lemon juice, fresh dill, garlic powder, and onion powder. Mix well until smooth.

13.Serve the crispy duck nuggets hot with the horseradish ranch dip on the side.