Last night I tried frying duck for the first time. It turned out tasting ok but how do you get the batter to say on. Most of the batter came off during cooking and what stayed on was not that crispy.

Here was what I did. I looked on the interweb for some ideas since cooking is all new to me. I cut the duck breast into thirds and soaked in buttermilk over night. I mixed a little salt and various peppers with some flower then rolled the breast in it. Then deep fried in vegetable oil.

So what did I do wrong to not get the flower to stay on the meat during cooking???

your oil probably wasnt hot enough to "seat the flower"; 350 degrees F should do the trick buy a thermometer or use a fry daddy.

if your grease was hot enough then try mixing 1 cup of milk with 1 egg mix well add pepper to the milk/egg mixture.

roll in flower then egg/milk mixture then back in flower and drop them slowly into the hot oil; and make sure you give the oil time to heat up between batches.

Temperature may have been my problem then. I doubt that I had it up to 350. I know I put them in before the oil had fully heated too.

Thanks!!!

HT, I been cooking my duck kabob style all this season, but because of the rain, I fried tonight , and took pics so here you go.

First I cut in cubes, brine 24 hrs, strain, and freeze with all ducks really. After thaw in water, I rinse good, and strain all water..



Then smash with mallet..



Throw in bowl with 1 egg..



Then I even strain the egg off



Then flower and season of choice



Mix flower and season, then throw duck in, and mix up good



Throw in skillet hot oil



When you see the bubbles starting fade, you know the moister is going away, and meat is really cooking, good time to take a quick test and see how done it is, probably just right at this point (med to med rare). I went a little longer with this batch, probably med well, not how I like, but how my family likes it.

daayyyumm that looks good Guy

I would also recommend marinating the meat to add more flavor. But do not marinade in any oil based mixture, or flower will not stick. Red wine and spice of choice 1 to 3 hours, good way to go…

Thanks Guy!!! I appreciate the step by step help! That looks really good!

Chicken Fried Duck

Here's how I do it;
1. Pound out the breast fillets.
2. Sprinkle a bit of fajita seasoning on the fillets and let them marinate for a couple of hours (this stuff has a tenderizer in it).
3. Get your oil to 350.
4. Lightly coat the fillets with Wondra flour.
5. Dip the fillets in a mixture of egg, milk and a bit of hot sauce.
6. Coat the fillets in your favorite dry batter mix.

The batter always stays on and is very crispy.

Guy, you want to make it even better???? Next time double batter it. MMM MMMM good.

Dang that looks good. All it needs is a bucket of gravy and a pile of rice, whooooooooooo!!!!

man im starving already and it's not even 9 o clock yet!!!!!

looks great, might have to try that

I sometimes double dredge mine. put it in flour, dip it in egg, and put it back in flour. Also, I wouldn't use vegetable oil. Canola or peanut oil works best for frying...or just plain old lard...but I'd like to not have a heart attack after eating. After taking them out of the fryer, put them on some kind of rack so the oil can drain out, this will help in the crispiness. It takes practice to get the perfect fried meat,but once you get it down its simple.

Thanks Tuoms! I will try the oil you suggested on my next attempt.

Man Guy that looks awesome! Making me hungry right now.

A handy trick is to put your flour and seasoning in a big freezer size zip lock. Dump a few pieces of meat, seal it up and shake. Coats evenly and doesn't make as much mess!

Bet it would be good using turkey or backstrap too