Deep fried duck

[Tanya]

Santa left John a turkey deep fryer under the tree, so naturally we had to experiment with a plump mallard.


http://img.photobucket.com/albums/v290/TRV58/Thecooker.jpg

Heating begins

http://img.photobucket.com/albums/v290/TRV58/Inhegoes.jpg
In he goes!

http://img.photobucket.com/albums/v290/TRV58/Duckisin.jpg

Bubbling away - took 12 minutes.

http://img.photobucket.com/albums/v290/TRV58/Duckisout_12min.jpg

Resting prior to insertion of eating irons.

http://img.photobucket.com/albums/v290/TRV58/Duckisgone.jpg

The aftermath....

[fowlweather]

I AM COMING OVER!!! that looks soo good! how many people did it take to destroy it?

[Foxton Gundogs]

U R 1 bad lady now I MUST go out tomorrow in quest of a plump mallard(or 8) just to try this.

[BigfishCanada]

Looks real good, how was it? Im thinking of getting a deep fryer any thoughts on size?

[fowlweather]

how long is the oil good for?

[Foxton Gundogs]

We strain and reuse our oil dont think we have ever tossed it just kept adding to it and keep it in the fridge.

[Glenny]

"Eating irons" funny. And plump is right. Looks good.

[Tanya]

The duck turned out beautifully, and cooked in 12 minutes. Next time I think we will lift the skin up a bit off the flesh prior to immersion so as to get the skin more crispy. The duck fed the two of us with trimmings of quinoa infused with shitakes and cranberries and broccoli in oyster sauce.

We did a goose last week in 25 minutes, and the skin was beautiful, as the flesh moist. Unfortunately, I shot the oldest goose in the valley and it was a difficult chew.

I purchased a couple of large water bottles from the grocery store - 4 gallon or so, and 12 litres of oil for doing the goose. We kept the used oil in the water bottles, re-used a smaller portion for the duck. If we use oil for fish or shellfish we'll keep it in a separate container. For the goose, as it is not as bulky as most turkeys and didn't displace the oil as much rather than using the stand within the fryer we used heavy wire on both birds making it easy to immerse and retrieve.

Santa acquired the deep fryer through the elves at WalMart.

[ncurrie]

that looks really yummy, think I will have to buy one of those:)

[Ian F.]

Tanya,

You can also get the skin good and dry beforehand, part of the classic peking duck technique..

ian

[Tanya]

Ian, we did that. The goose turned out well, but the duck was not quite crispy enough. I think it may be the short length of time we cooked Mr. Mallard. The meat was primo, just the skin lacking that luscious crispness.

[Foxton Gundogs]

I have a very slender air wand for my compressor, I run the air thru a clean(only use it for this) filter water seperator, set the pressure at about 10 lbs but its a trial and error thing, and insert the wand between the flesh and skin going all around the bird. Lifts the skin great so it will crisp.