Deep frying is an innovative way to prepare a raw duck.
Cooks often purchase duck for serving where something a little spectacular is desired. The meat of the duck is all dark because the duck uses his wings and front muscles a great deal for flying. A duck is also very fatty and is sometimes cooked with orange or lemon flavors that counteract the fat a bit. Cooks usually roast duck in the oven and accompany it with stuffing. With the advent of turkey fryers, cooks now deep-fry duck since it's a faster method and gives an extra-crispy skin.
Instructions
1. Heat the oil in the turkey fryer to 350 .
2. Attach the duck to the poultry clamps according to the manufacturer's suggestions or, if supplied, put it in the deep-fry basket.
3. Lower the duck very slowly into the hot oil.
4. Fry the duck at five minutes per pound. Remove the duck from the oil and test for an internal temperature of 165 . When it reaches this temperature, remove the duck from the oil and place it in the pan.
5. Allow duck to sit, undisturbed, for about fifteen minutes before carving.
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