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ever deep fry a duck?

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I'm going to fry a duck with my leftover turkey oil - tips and hints? I'm straining the oil thru cheesecloth first.

My current plan is to brine the duck, then rub it in chinese 5 spice, chili, and a wee bit of salt. I'm going to have to wing it on the cooking time (turkey was 3.5 min per pound), unless anyone has suggestions.....

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  1. Add soy sauce to the brine.

    1. Domestic or wild? I've read that they deep fry wild ducks in the south (MS, AL). My only concern with a domestic is the fat content as compared to a turkey. Deep frying is technically a dry heat method of cooking, but I wonder how well fat would render out?

      2 Replies
      1. re: muD

        FWIW, I've had and loved deep-fried bacon...

        1. re: muD

          I have heard (but never tried) to pierce the skin (only) of the duck all over with a paring knife, so that the fat renders out, and that a duck takes less than 10 minutes depending on size. I'd love to hear how it goes.

        2. Yes, I have deep fried ducks several times. Outstanding. There is a difference between fying a duck and a turkey. With all of the additional fat a duck has you will want to puncture the skin to help render some of the fat out. You will also want to fry at a lower temperature. I usually fry about 300ยบ for 3.5 minutes per pound. Your rub plan sounds fine.

          1 Reply
          1. re: bdcbbq

            I just want to add that I agree with the posters who say not to brine. As a matter of fact with duck the more you reduce the moisture the better. With ducks who are dry rubbed the best thing to do is leave the spice rubbed duck on a plate in the coldest part of your fridge uncovered for 24-36 hours. This will lower the moisture content, firm up the meat, and make it cook easier.

            The 300 degree temp seems right on.

          2. The Chinese almost always "Wok Fry" Ducks by basting and turning them in hot oil.

            I've fryed ducks many times in a deep fryer.

            I feel that Brining or using any type of salt prior to frying in hot oil in not productive as the salt in the oil will effect your results, cause more fat absorbtion or retention on the skin.

            Try allowing the duck to hang suspended over your sink or anywhere with a pan below to catch the drippings. If you've got a fan it wouldn't hurt to fan the duck toexpedite the drying process. This is the standard method used by the chinese before cooking ducks.

            If you wasnt to glaze or add some flavor to your duck then prepare a wash of strained apricot jam, brown sugar and soy sauce with pepper to brush on after the skin begins to crisp during cooking this finish will supplement the taste and patina of the finished bird.

            During cooking ideally at a 300/325 temperature allow the duck to set by rotating carcass, holding over the heat about every 8/10 minutes. this will permit the excess internal fats to drain from the carcass. It's not neccesary to poke holes all over. But do keep the bird cooking with the head section always up so draining will be natural.

            Get ready for big appetites as prepared this way a duck is barely enough for a dinner for two.

            Irwin