frying ducks.

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frying ducks.

Postby teamoutlaw » Sun Nov 18, 2007 5:00 pm

I have heard and ate some deer in small strips fried in a batter of salt pepper and flour. what steps would i need to take to try and make this happen with duck meat thanks.
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Postby greenster » Sun Nov 18, 2007 9:33 pm

I dont piticullary like fried duck or venison, but I have a more "Fine dining" style of eating. Most fried duck you will get will be more like a Asian Cuisine. but heres one that I found,

I normally cut the meat with a sharp fillet knife on a cutting board in strips approximately ½ to ¾ inches wide.

Rinse again thoroughly after cutting into strips.

I use 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. .

Hope this is what you was looking for.
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