Deep-Fried Duck With Plum Sauce
- 4 whole mallards skin intact
- 2 cups flour
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup salt
- 2 tablespoons freshly-ground black pepper
- 1 teaspoon cayenne pepper
- Peanut or corn oil for frying
- 1 cup plum preserves
- 1/2 cup applesauce
- 1 teaspoon minced fresh ginger
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
Pat ducks dry with paper towels. Combine flour with next 5 ingredients and season ducks with flour. Heat enough oil to submerge ducks completely. When oil is hot, about 375 degrees, but not smoking, add ducks, one at a time. Allow a few minutes between ducks so that oil can maintain temperature. Turn ducks over 1 or 2 times and remove after 8 minutes.
To prepare sauce, heat plum preserves and applesauce in a small pan. In a separate bowl, whisk together remaining ingredients and then add to pan. Heat until it starts to thicken. Serve plum sauce on the side for dipping with ducks.
This recipe yields 4 servings.
If you use a small pot, the duck will cool down the oil, so just do a little at a time to keep the oil from dropping below 350 degrees. Making certain that the duck is at room temperature before placing it in the hot oil will make it is less likely to cool the oil.
The recipe specifies mallards reduce cooking time by a minute or two for medium ducks and 2 to 3 minutes for teal. You can improve the sauce by adding in some chopped fresh ripe plums.
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