Here's an update to the DUCK saga....
The answer is YES, you can deep fry a duck!
Just to add interest.... with the differing of opinions here... I couldn't resist grabbing the duck priced >>> $13.13 <<<... thought maybe the price would use up and take all the bad luck from the cook.
It was a little over 6lbs. and it cooked to an internal temp of 190 in just about 18-20 minutes.
It browned and crisped nicely, and even though it seemed quite fatty when I thawed it out..... it had next to NO fat left when it was done. Definately nothing like cooking it in the oven. I doubt I will ever bother roasting a duck again, deep frying seems to be the way......it seems to dissolve all that extra greasy duck fat.
I did a 24lb. gobbler in the oil first... turned out nicely, but it was such a big bird for the pot, the wings and legs were crushed against the sides and burnt some. The wings ended up being tossed, but the legs were mostly salvagable. New learning experience for me.... if it touches the inside of kettle... it's gonna cook WAY quicker then the rest! If I was smarter then I look, common sense should have clued me in on that one beforehand.
In the pics the wire rack looks rusted...it's not, that's on there from doing the turkey first. I didn't clean it before doing the duck.
I left the peanut oil out on the porch... it came out of the jug like tapioca pudding.... was a littleeeeee cold....LOL first pic is of the oil before it heated up.
COLD COLD PEANUT OIL
$13.13
READY FOR A SWIM
5-6 MINUTES IN AT ABOUT 370... JUST CHECKING TO SEE IF IT WAS GOING TO QUICKLY BURN TO A CRISP
JUST COMING OUT...INTERNAL TEMP OF 190
SOME.... OF WHAT I COULD SNAP A PIC OF AFTER I WASHED MY HANDS AND BEFORE I COULD TURN BACK AROUND WITH CAMERA....HALF THE MEAT GONE!
