Deep Fried Duck

When I clean my ducks, I always filet the breast off of the bone and clip the thighs and legs and pack them two ducks to a zip lock baggie and this is the way I have it done by the lady who cleans my ducks in Dumas, Arkansas.

Thaw the ducks in tap water (not hot water). After they have thawed, put a handful of table salt in the water with them and let them soak overnight. This draws most of the blood from the meat.

Rinse the meat thoroughly and cut the breasts into strips the size you want to cook. The smaller size pieces of meat absorb more of the marinade and lessens the liver taste if that is your desire. I normally cut the meat with a sharp filet knife on a cutting board in strips approximately ½ to ¾ inches wide.

Rinse again thoroughly after cutting into strips.

I use Borden's Eagle Brand milk to marinate the ducks. You can use a generic brand just as well. Marinate them overnight preferably, but no less than six hours for good absorption.

Take the strips from the marinade and roll or shake them in flour sprinkled liberally with Cavender's seasoning (available in most grocery stores). Drop the strips in a fry daddy deep fryer. I use canola oil. You can use anything comparable. My strips cook in about two to three minutes. I try not to overcook them because that is the way I like it best.

I hope you enjoy this recipe.

Royce Barrett