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| Author: | cmiller73 [ Sat Dec 22, 2012 6:21 pm ] |
| Post subject: | Fried duck |
I have some 1/2 ducks and want to deep fry them on Xmas Eve. Should I marinate them overnight? If so what would be the best? I was thinking just a mustard sauce would be good. |
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| Author: | cmiller73 [ Sat Dec 22, 2012 6:23 pm ] |
| Post subject: | Re: Fried duck |
Read 3CK stabbed his with Cajun butter. I might do the garlic butter one. |
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| Author: | willett [ Sat Dec 22, 2012 6:40 pm ] |
| Post subject: | Re: Fried duck |
I make a marinade zesty Italian mixed with worchestire sauce and a little balsamic vinegar mix it all together and soak in zip lock for 8 hours. Mix fish fry with a little flower and fry it up and tastes awesome! |
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| Author: | cmiller73 [ Sat Dec 22, 2012 6:58 pm ] |
| Post subject: | Re: Fried duck |
Thanks a bunch willett. I'll try that out. |
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| Author: | willett [ Sat Dec 22, 2012 7:10 pm ] |
| Post subject: | Re: Fried duck |
FIRST soak meat in salt water for 24 hours. Then cut up meat into strips or nuggets (whichever you prefer). Then soak in marinade for atleast 8 hours. (Cutting meat first makes a huge difference that trying to marinate the whole breast) To be 100% honest there is not much measuring involved its more about the taste you like. I judge it by how much duck I'm actually trying to prepare. If its 12 or more big breasts I like to use a full small bottle of zesty Italian (cheapest you can find) bout half bottle of W-sauce and bout 6-7 drops of balsamic vinegar (doesn't take much of that to screw it up, that shit is stout). Mix it all up good with a spoon and pour into bag with cut meat |
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| Author: | willett [ Sat Dec 22, 2012 7:11 pm ] |
| Post subject: | Re: Fried duck |
It you do all this you can trick anyone into eating it without them knowing its duck |
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| Author: | cmiller73 [ Sun Dec 23, 2012 11:37 am ] |
| Post subject: | Re: Fried duck |
I guess it would be the same if I was doing them split in 1/2? |
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| Author: | T-Bubba [ Sun Dec 23, 2012 11:43 am ] |
| Post subject: | Re: Fried duck |
tiger sauce... |
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| Author: | deltaduckmaster [ Sun Dec 23, 2012 11:44 am ] |
| Post subject: | Re: Fried duck |
All I need to do is soak in Italian. All else is not needed |
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| Author: | slingshot [ Thu Dec 27, 2012 8:00 pm ] |
| Post subject: | Re: Fried duck |
| Author: | med [ Fri Dec 28, 2012 8:58 am ] |
| Post subject: | Re: Fried duck |
Sprite? |
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| Author: | pearl river outlaw [ Fri Dec 28, 2012 9:04 am ] |
| Post subject: | Re: Fried duck |
| Author: | cmiller73 [ Fri Dec 28, 2012 11:37 am ] |
| Post subject: | Re: Fried duck |
Made mine as willet suggested, but fried them on the bones. 1/2 bird. I did 14 total ducks. Needless to say, I had none leftover. What was leftover that night was taken home by those that came. |
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| Author: | Walkers Bay Synd [ Fri Dec 28, 2012 2:41 pm ] |
| Post subject: | Re: Fried duck |
| Author: | willett [ Fri Dec 28, 2012 2:57 pm ] |
| Post subject: | Re: Fried duck |
maybe! None that I actually know of but i'm sure we are related somewhere down the line. I do know i'm related to some of the Willett's in Kentucky that own a distillery! http://www.kentuckybourbonwhiskey.com/home.html Wonder if whiskey marinated duck is any good lol |
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| Author: | Walkers Bay Synd [ Fri Dec 28, 2012 3:01 pm ] |
| Post subject: | Re: Fried duck |
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