- Location
- Hay River NWT
anyone ever deep fry a duck like you would with a turkey????
deep fried mallard
- Thread starter thegreatnorthernhunter
- Start date
blasted_saber
CGN Ultra frequent flyer
- Location
- A blue part of Ontario
Ive deep fried bits and pieces of divers......they still tasted like liver
Fried duck = pure awsome.
Filet duck off bone, marinade the duck in your favorite spices, milk and eggs; over night is preferred. Drain off, mix flower and spices to taste (add crushed cornflakes for a crunchy coating) coat duck place in hot oil.
Filet duck off bone, marinade the duck in your favorite spices, milk and eggs; over night is preferred. Drain off, mix flower and spices to taste (add crushed cornflakes for a crunchy coating) coat duck place in hot oil.
burnt_servo
CGN Ultra frequent flyer
- Location
- right in the middle of b.c.
your thinking of one of those huge pots filled with cooking oil , heated by a propane torch / burner , done outside ?
I did a couple of Canada Geese in the deep fryer, skin on and with a rub, same way you do a turkey.
They were really good. One got cooked more than the other and wasn't as good. Might have just been the difference between the two geese too though. I would think duck(s) would be close to the same.
Now you've got me thinking....
They were really good. One got cooked more than the other and wasn't as good. Might have just been the difference between the two geese too though. I would think duck(s) would be close to the same.
Now you've got me thinking....
- Location
- Hay River NWT
ya i'm thinking of an outside propane burner, big pot, 350 degree oil, we do turkeys and chickens all the time so i figured duck would be the same, the ones i have are fresh and thick layer of fat so i would think i should leave the skin on,
burnt_servo
CGN Ultra frequent flyer
- Location
- right in the middle of b.c.
MMMMMMM i can almost taste the skin now ... yummy
what is the worst that can happen , you find out you need to make soup out of it latter on ?
- Location
- Hay River NWT
thanks for the info, i have a bit of lake trout left along with some fresh grayling (still swiming in the river fresh, heading out tomorrow)
burnt_servo
CGN Ultra frequent flyer
- Location
- right in the middle of b.c.
wasn't it you that uses you house to go duck hunting
..........almost afraid to ask what you use to go fishing with
Did not work for me,birds were tough and not very good.A waste of two good birds in my case.We also tried partridge and some sharp tails with the same result.
duck needs to be done fast and hot and eaten med rare at most. Overcooking makes them tough and livery. I will deep fry the whole carcass with the skin on at about 375 or so for a few minutes until the bird starts taking on color. Then I stick it under the broiler for a few to really crisp up the skin. Marinade the ducks well beforehand and season right after they come out of the fryer. After they come out of the broiler, let them cool for a few and then tear apart with teeth and hands. I just did up a mallard and 4 teal this way last week.
