Ingredients
[ul]
[li]1 whole Maple Leaf Farms Duck (5.5-6.5 lbs), thawed
[/li][li]2 tsp Salt
[/li][li]1/2 tsp Black Pepper
[/li][li]1/2 tsp Paprika
[/li][li]Peanut Oil as needed for fryer
[/li][/ul]
Equipment Needed:
[ul]
[li]Butcher’s String
[/li][li]Turkey Fryer
[/li][li]Paper Towels
[/li][li]Meat Thermometer
[/li][/ul]
How-To
Directions
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Set up the deep fryer. Include oil to full line the deep fryer. (Nut oil is favored.)
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Turn on gas and permit oil to warmth to 325 degrees F.
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Verify the duck is defrosted. (Defrost duck for 2-3 days in the icebox.)
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Expel duck from its bundling. At that point uproot the neck, giblets and orange sauce parcel (if included) from inside. Wash the duck under icy water and pat exceptionally dry, both inside and outside. Evacuate the neck skin and the tail from the duck and any overabundance fat.
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Blend salt, pepper and paprika together. Rub the duck all around with the flavoring blend. Let rest.
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Tie the legs of the duck together. Load the duck on the shaft with legs down, so they go in the oil first.
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Gradually bring down the duck into the hot oil and spread. Fry for 9 minutes for every pound, until inside temperature at the leg joint achieves 175 degrees F. (Place the tip of the thermometer into the leg joint where the thigh join with the spine.) Keep oil at a steady 325 degrees F while frying.
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Expel duck from the fryer precisely and rest for 5-10 minutes.
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Cut the duck and serve.