Crispy Fried Duck
Indulge in the irresistible flavors of **Crispy Fried Duck**, where tender, juicy meat meets a perfectly golden, crunchy exterior. This recipe blends aromatic **five-spice powder**, **garlic**, and **soy sauce** to create a deeply savory marinade, which infuses the duck with delicious Asian-inspired notes. The secret to its signature crispiness lies in a light dredging of **flour and cornstarch** before frying, ensuring an impeccably textured finish. Easy yet impressive, this dish is ideal for special occasions or decadent dinners, with a prep time of just 15 minutes followed by frying to golden perfection. Pair this mouthwatering main with steamed rice, vibrant veggies, or tangy dipping sauces to complete a delightful celebration of flavor. For the best results, marinate the duck overnight and let the crispy crust wow your guests!
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Recipe Information
Ingredients
- 1 4-5 pounds duck, whole
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon five-spice powder
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 4 cups vegetable oil
- 1 cup all-purpose flour
- 0.25 cup cornstarch
Instructions
Clean the duck thoroughly under cold running water and pat it dry with paper towels.
Rub the duck inside and out with 1 tablespoon of salt, ensuring even coverage.
Combine the black pepper, garlic powder, and five-spice powder. Rub this spice mixture all over the duck.
Pour the soy sauce and olive oil over the duck, massaging the liquids into the skin and cavity to enhance flavor.
Allow the duck to marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
Remove the duck from the refrigerator and let it sit at room temperature for about 30 minutes before frying.
Mix the all-purpose flour and cornstarch in a shallow dish. Dredge the duck in the flour mixture, ensuring an even coating over the entire surface.
In a large deep fryer or a heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).
Carefully lower the duck into the hot oil, breast side down. Fry for about 45 minutes, turning halfway through to ensure even cooking, until the duck is golden brown and crispy.
Using a slotted spoon or tongs, carefully remove the duck from the oil and drain on a wire rack or paper towels to remove excess oil.
Let the duck rest for 10 minutes before carving to allow the juices to redistribute.
Serve the crispy fried duck with your choice of sides or dipping sauces for an added kick.
Nutrition Facts
Calories |
3729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.2 g | 463% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 15.2 mg | 85% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
