The July/Aug 2018 issue of DU magazine features Scott Leysath, the Sporting Chef, sharing multiple recipes from his travels around the country.
Scott details exactly how to get the perfect deep fried duck for your next appetizer dish.
Preparation Time: about 20 minutes
Cooking Time: 3 minutes for teal, 8 minutes for mallards
Step 1. Heat the oil to 360 degrees in a deep, heavy pot or Dutch oven, leaving a 4- to 6-inch gap between the oil and the top of the pot.
Step 2. Pat the ducks dry and season them liberally with salt and pepper.
Step 3. Place the ducks, 1 or 2 at a time, in the oil and fry until brown. Drain on paper towels.
Step 4. Sprinkle sea salt and freshly ground pepper over the ducks.
Step 5. Remove the meat from the carcass, slice, and serve with a dipping sauce or two.