Yes, deep-fried duck can be excellent, offering a delicious combination of crispy skin and moist meat.
Here's a breakdown of why deep frying is a good cooking method for duck:
The Benefits of Deep Frying Duck
- Extra-Crispy Skin: Deep frying achieves a level of crispiness that's hard to replicate with other cooking methods. This is because the entire surface of the duck is immersed in hot oil, ensuring even cooking and browning. According to the provided reference, "[d]eep frying a Maple Leaf Farms duck will give it extra-crispy skin with moist meat."
- Moist Meat: Surprisingly, despite being fried, a well-executed deep-fried duck retains a lot of moisture inside, preventing the meat from drying out.
Important Considerations When Deep Frying Duck
| Consideration | Detail |
|---|---|
| Safety First | Always deep fry outdoors, wear protective clothing (long sleeves, gloves), and be extremely careful around hot oil to prevent burns. |
| Temperature Control | Use a thermometer often to ensure the oil is at the correct temperature and that the internal temperature of the duck reaches 180°F at the leg joint. |
| Oil Type | Choose a high-smoke-point oil suitable for deep frying, such as peanut, canola, or vegetable oil. |
| Duck Preparation | Ensure the duck is completely thawed. Pat the duck dry with paper towels to ensure the skin crisps properly. |
How to Deep Fry Duck Successfully
- Preparation: Thoroughly thaw the duck, and pat it dry.
- Heat the Oil: Bring a large pot of high-smoke-point oil to the appropriate temperature (usually 325-350°F)
- Lower the Duck: Carefully lower the whole duck into the hot oil.
- Cook Time: Deep fry the duck until its internal temperature reaches 180°F at the leg joint. This usually takes approximately 45 minutes - 1 hour.
- Resting: Let the duck rest before carving.
By following these instructions and using the guidelines in the reference, you can make a succulent deep-fried duck with amazing crispy skin.
