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Deep-Fried Duck with Plum Sauce

Ingredients

  • 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

Instructions

  • 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.