Deep fried duck

Deep frying a duck will give it extra-crispy skin with moist meat.

For the most impressive holiday dinner, serve this deep-fried duck with a fig-orange glaze and watch your family swoon over every mouth-watering bite! Deep frying gives a whole duck crispy skin and makes that succulent meat even juicer and more flavorful. Whether you’re celebrating Thanksgiving, Christmas or another special occasion, this duck makes the perfect dinner centerpiece.

FANTASTIC DEEP-FRIED WHOLE DUCK Ingredients 6 cleaned and plucked ducks – Teal if you have them Hackberry Rod & gun Seasoning or Tony Chachere’s Creole seasoning (call the lodge for seasoning) How much ever hog lard you need for frying Instructions Season ducks inside

Prepare Peking duck ingredients. Separate duck skin from meat. Boil duck in water with salt, coriander seeds, cinnamon, and star anise for 10-12 hours. Dry duck thoroughly. Heat oil in a large pot, deep-fry duck until golden brown. Brush with honey, bake at 180°C for 30 mins. Brush with soy sauce, grill.

Deep fried duck is a winning dish that will challenge your perception that Peking Duck is the only way to go.

Xiang Su Ya is a Szechuan dish where the whole duck is marinated in seasonings and then air-dried for days and then deep-fried or air-fried

Purchase Sichuan peppercorns at Chinese markets and specialty grocers. Asian markets have great prices on whole duck; select one that is fresh and not frozen or thawed. In Mandarin, this duck is called Xiang Su Quan Ya.

You really should do this, and not only because it's badass. It just tastes better.

If you are looking for a duck recipe the entire family will love, whip up a batch of these extra crispy nuggets

This roasted duck is coated with a simple, flavorful spice rub, then baked in the oven and basted with butter until tender, juicy, and flavorful.