Friday, February 18, 2005

Deep Fried Goose Or Duck? Recipe Request

Deep Fried Goose Or Duck?

Requested from Patricia:
"To whom it may concern could you please tell me if there is a recipe
for deep fried goose or duck ,have been looking every where & can't
find any,deep fried turkey but no goose or duck ,please let me know,
thank you very much."

Comments:
I would think you would do them the same way.Inject them using brine to your liking and then deep fry for a shorter period of time due to the weight difference.The duck skin should be quite crispy by deep frying.
 
From the folks at Ducks Unlimited:

Deep Fried Duck
large duck or goose, skin on 2 to 4 gallons peanut oil
Tony Saccherie's Cajun Spice Mix 2 cups white or brown rice


Equipment:
Outdoor propane cooker
large "turkey-frying" pot

Preparation:
Wash and clean thawed duck. Place duck in pot and fill with water until duck is covered. Make a note or mark of where the "water line" is. Empty pot, dry it, and put peanut oil into pot until it reaches the "water line" you noted. Heat oil to 350 degrees. Rub duck inside and out with Cajun spice mix. Let it sit while the oil is heating.

Cooking:
Carefully lower duck into the oil. Cook duck approximately 5 minutes per pound, or until it floats. Carefully remove duck with long-handled utensils. Drain duck on paper towels and let sit for about 10 minutes. The whole duck should be moist and delicious, but the crispy skin is the best!

Bill Tarleton Gail, Texas
 
I have deep fried several ducks, and I agree with Bill Tarleton's suggestions. I cook for about 6 minutes per pound (the duck does float when it is done)and then I finish it off in a 375 degree oven, and baste it with a honey-spice sauce for about 15 minutes. Enjoy!
 
I deep fried 4 ducks together after deep frying a turkey a few years ago for thanksgiving. They turned out all right wasnt great. All the older folks there liked it said it reminded them of the old days. I just soaked them in italian dressing for about 24 hours before I fried them.
 
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