To deep fry a duck, you'll need the proper equipment and must follow safety precautions, but here's the general process:
Deep Frying a Duck: A Step-by-Step Guide
-
Preparation is Key:
- Ensure the duck is completely thawed. Remove any giblets from the cavity.
- Pat the duck dry inside and out. Moisture is your enemy when deep frying. Excess moisture can cause the hot oil to splatter violently.
- Consider injecting the duck with a marinade for added flavor (optional).
-
Trussing the Duck:
- Tie the legs of the duck together with butcher's twine. This helps the duck cook more evenly and makes it easier to handle.
-
Preparing the Frying Equipment:
- Use a propane deep fryer designed for poultry. Never use an indoor fryer or try to fry a duck indoors.
- Fill the fryer with the appropriate amount of peanut oil or another high smoke-point oil. Follow the manufacturer's instructions for your fryer model. The oil level should be enough to completely submerge the duck, but not so high that it overflows when the duck is added.
- Heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
-
Lowering the Duck:
- Attach the duck to the spindle or hanger that came with your fryer. Securely attach to the legs first.
- Carefully and slowly lower the duck into the hot oil, legs first. Slowly is the key word here to prevent dangerous oil splatters.
- Cover the fryer.
-
Frying Time:
- Fry the duck for approximately 9 minutes per pound (4 minutes per 450 grams). So, a 5-pound duck would fry for about 45 minutes.
-
Checking for Doneness:
- Use a meat thermometer to check the internal temperature. The duck is done when the thermometer inserted into the thickest part of the thigh, near the leg joint, reaches 180°F (82°C).
-
Removing the Duck:
- Turn off the burner.
- Carefully and slowly lift the duck out of the oil, allowing excess oil to drain back into the fryer.
- Place the duck on a wire rack to rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
-
Carving and Serving
- Carve as you would a chicken. Consider serving with a fruit-based sauce like cherry or orange to complement the richness of the duck.
Safety Precautions:
- Never leave the fryer unattended.
- Keep children and pets away from the fryer.
- Fry outdoors in a well-ventilated area, away from flammable materials.
- Use oven mitts and eye protection.
- Have a fire extinguisher rated for grease fires readily available.
- If the oil starts to smoke or catch fire, turn off the burner and cover the fryer. Do NOT use water to extinguish a grease fire.
By following these steps and prioritizing safety, you can enjoy a delicious and crispy deep-fried duck.
