Rub that bad boy down with a good Cajun spice blend(you can get at any grocery store) and/or inject it with a Cajun injector(again, found at most stores).
I like to let mine sit in the fridge for about 24 hours and then fry it in Peanut oil at 365 degrees.
3 1/2 minutes a pound ALWAYS comes out perfect.
Good luck and good eatin.
Just wait my brother.....
Everytime I've fryed one, the guests beg me forever to do it again.
It's not just duck.....fry turkey, goose, chicken.....I've even fried 2 dozen quail at a time in my fryer.
On big birds where I use an injection type marinade, I always leave the skin on because it seems like it kinda makes little holding pockets for the spicy juice.
But, when I did the quail, it was just the breast meat and the turned out awesome too.
I like the fatty flavor of the skin especially duck. It'd be good without.
O and buckshot,
I forgot to tell you......once the oil cools down, you can put it back in its container and reuse it about 4 times before it gets alittle funky.
Deep frying a duck?
