What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
Moderators: Indaswamp, brassass, daffy...
ever deep fryed a goose or a duck in like a turkey fryer my dad and i were talking about doing that and i was woundering if anyone has done that before and how it turned out.
if they fly they die!!
- Posts: 257
- Joined: Sun Jul 20, 2008 5:59 pm
- Location: meridian idaho
Never done it, but I would not unless you had a skinny duck. The fat layer on a good bird would mess up the deep-frying action.
I'd find a skinny duck (gadwall, maybe?), then brine it for 12-24 hours in 1/4 cup salt to 4 cups water, then dry it very, very well inside and out -- then give it a go.
I'd think 325-350 degree fat until the skin is golden brown would be good...
I love all of God's creatures, properly prepared.
- Posts: 616
- Joined: Mon Oct 31, 2005 8:01 pm
- Location: Orangevale, CA
Did it with a goose. We couldn't get the timing/temp the first time and had to put it back in. Overall it was really good.
- Posts: 24
- Joined: Tue Oct 28, 2008 1:43 pm
It's awesome!! I do bluebills @ 325 for about 10-12 minutes.
"Alcohol is not the answer. It is however a great temporary solution"
- Posts: 295
- Joined: Mon Nov 05, 2007 8:49 am
- Location: cape vincent Where the Lake meets the River NY
Return to Duck Recipes & Tips for all Cooking
Who is online
Users browsing this forum: No registered users and 3 guests