Buckshot

A have a mallard (skin on) that I want to deep fry, but have no idea of the temp. or time it will take.

hunt4fun1

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.

Buckshot

Thankyou Hunt4fun1, that recipe sounds awesome.

hunt4fun1

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.

hunt4fun1

O....and the key is....make sure you use peanut oil!!!
I've used other oils and it never tastes as good.
I know it's exspensive but it'll be worth it.

halcon

Hunt4fun1 do you need the skin on the duck or can they be skinned

hunt4fun1

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.

hunt4fun1

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.

hunt4fun1

Hey buckshot,
I was kinda messin around and came across this site this morning.

http://www.tznet.com/lwittman/turkey.html

BlackLab

Another good reason to use peanut oil is the flash point is higher <img src=icon_smile_wink.gif border=0 align=middle>