I have a friend that deep fries turkeys and the discussion of duck came up. I think to do duck right you must create a crispy skin. What about deep frying the duck. Sounds like it might work. Anyone??
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Look for it to take 5-6 minute per pound. Of course it's done when it's done, but that will be pretty close.
I love me some duck any way I can get it.
I love me some duck any way I can get it.
I'm going to go out on a limb here...since no 'actual' experience with deep fried duck. (Though I DO deep fry chix/turkey)
To me, the issue with duck is rendering out the fat layer under the skin, which in my kitchen is done by 'forking' it often during a dry heat roast.
My concern would be that the frier would just maintain the fat layer as a flabby, never-get-rid-of-it thing...kinda like globs of fat that you forgot to get rid of on chicken sometimes before you pan fry it.
Anyhow, give it a shot and let us know your results.
To me, the issue with duck is rendering out the fat layer under the skin, which in my kitchen is done by 'forking' it often during a dry heat roast.
My concern would be that the frier would just maintain the fat layer as a flabby, never-get-rid-of-it thing...kinda like globs of fat that you forgot to get rid of on chicken sometimes before you pan fry it.
Anyhow, give it a shot and let us know your results.
never tried duck,I was at a party where they did a ham, it was good. I have done boneless pork loins in the deep fryer with good results.
I posted awhile back asking about deep fried duck. Well, Thanksgiving came around and my friend fired up the fryer for the turkeys. I bought a 6 pound whole frozen duck, defrosted in the fridge, about 30 hours. Cleaned, trimmed, and then scored the skin in a 3/4 inch diamond pattern all over including the legs, thighs and back. Rubbed with CS Spicey Chicken rub and refrigerated for about 3 hours. Deep fried about 3.5 min per pound, about 20 minutes total. Oil started at 350, dropped to 325 and maintained that temp the rest of the fry. Out to rest about 15min. Carved. I thought it was really good. The skin was nice and crispy, the bird had shrunk almost in half. Different parts of the duck tasted different ie the leg was different than the breast meat. All in all a great sucess. I personally thought it stole the show from the turkeys. Defintely will become a regular for me. Next up rotisserie duck.
Thanks for the update. Bonus points for brining up your original post and responding... now that's dedication 