Every now and again, I fry pork ribs. I don't batter and fry them, I just season them with something like Tony's (or any other cajun style seasoning) and fry the ribs until the fat turns crunchy brown. In no way healthy, but delicious.
One day, we had some ringnecks from that morning, decided to season them with Tony's and fry them after the ribs were done. The combination of the oil being seasoned with pork fat imparted a great flavor to the duck breasts and it was great. You don't fry the crap out of the duck, like you do the ribs. You have to pull it out a little sooner, as someone said, duck tastes better towards the medium side.
I've fried ducks several other ways, but somehow this is my favorite. I do it mostly on camping trips where we have a mess of people to feed, but well worth it.
It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.