2006-11-09 14:06:05 · 3 answers · asked by jbubba4@sbcglobal.net 1 in Food & Drink ➔ Cooking & Recipes
DON'T! Pleeeeeeease don't! Why ruin a beautiful piece of meat like that? Duck is naturally high in fat and by roasting you get wonderfully crispy skin and creamy caramely flesh. If you fry it you get the crisp skin but the meat tastes like anything else that has been plunged in a fryer.
2006-11-09 15:45:03 · answer #1 · answered by Nita C 3 · 0⤊ 0⤋
Pat ducks dry with paper towels. Combine flour with next marinade ingredients and season ducks with flour.
Heat enough oil to submerge duck completely.
When oil is hot, about 375 degrees, but not smoking, add duck,
if you have more than one - add one at a time.
Allow a few minutes between ducks so that oil can maintain temperature.
Turn ducks over 1 or 2 times and remove after 8 minutes.
2006-11-09 14:34:35 · answer #2 · answered by sugar candy 6 · 1⤊ 0⤋
Eviscerate it, dry it with a paper towel, an slowly immerse it into the deep fryer.
Can I come to your house for dinner?
2006-11-09 14:08:43 · answer #3 · answered by silvercomet 6 · 0⤊ 0⤋