Deep frying a duck?
 

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

RE: Deep frying a duck?
 

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.

RE: Deep frying a duck?
 

Thankyou Hunt4fun1, that recipe sounds awesome.

RE: Deep frying a duck?
 

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.

RE: Deep frying a duck?
 

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.

RE: Deep frying a duck?
 

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

RE: Deep frying a duck?
 

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.

RE: Deep frying a duck?
 

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.

RE: Deep frying a duck?
 

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

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

RE: Deep frying a duck?
 

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