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Dec 30, 2012 06:07 AM

Deep Fried Duck

I had great success deep frying turkey for Christmas. Hands-down best turkey anyone had EVER had.

I want to try deep frying duck for New Years.

Any suggestions? TIA.

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  1. I had flattened duck breast, coated with rice flour and deep-fried in a salty cilantro mint sauce at Star of Siam in Las Vegas that was ethereal. Could anyone help to create such a recipe?

    1. I've tried it before and, to put it bluntly, it kind of sucks.

      Duck is a bit too fatty to deep-fry.

      If you must, do a pseudo Peking duck prep by marinating, steaming and then deep-frying.

      1. If you want to try it, I would suggest pricking the skin and steaming the duck first, to render out most of the fat. Then cool, air dry thoroughly (use a blowdrying on a no heat setting if you want), and deep fry.

        With a quick cook method like deep frying, you won't be able to melt out the fat under the skin, so you'll have a greasy layer between the skin and the meat.

        1. I had amazing fried duck in Jogjakarta, Indonesia last year. I have no idea how they did it, but it is possible, and it is delicious.