Deep-Fried Duck with Plum Sauce

What’s wrong with a duck that is crispy on the outside and juicy on the inside? Absolutely nothing. The preparation works best with a high BTU burner (30K or more) and a large pot with plenty of oil, but it can be done in the home kitchen as well. 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.

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 black pepper
  • 1 teaspoon cayenne pepper
  • peanut or corn oil for frying
  • 1 cup plum preserves
  • 1/2 cup applesauce
  • 1 teaspoon fresh ginger minced
  • 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.

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