Deep Frying Pheasant and Duck

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euclid
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2008/08/13 16:50:40 (permalink)

Deep Frying Pheasant and Duck

I have deep fried Mr. Tom but none of these little guys. Do you dredge them up like fried chicken or simply put them in the boiling oil naked? Any thoughts or advice? Thanks
#1

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    Michael Hoffman
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    RE: Deep Frying Pheasant and Duck 2008/08/13 19:17:10 (permalink)
    I can't help you as I've never even considered deep frying a pheasant or a duck. I'll stick with standard methods of cooking game. I assume you did not mean you'd deep fried a wild gobbler.
    #2
    Reaper
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    RE: Deep Frying Pheasant and Duck 2008/08/13 23:19:30 (permalink)
    Why not, I forgot the LBS per minute, peanut oil or lard, how can you go wrong?

    Boil naked, my 2 cents

    Mitch
    #3
    euclid
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    RE: Deep Frying Pheasant and Duck 2008/08/14 10:21:07 (permalink)
    Yes, I have fried a wild turkey, but at 12 minutes per pound, the bird was rather chewey if thats a word. I'm thinking of flash frying the small guys and doing both naked and dressed. The trick will be in the timing. I guess I'll put one bird in for 1 minute, extract and inspect. Continue sequence until I arrive at the proper time required. There's no reason not to expect anything but excellent results if done properly. I'll let you know how things work out. By the way, I'm cooking for/with some hunting buddys so I'll have plenty of critics to help guide me.
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    Bill B.
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    RE: Deep Frying Pheasant and Duck 2008/08/14 10:51:19 (permalink)
    I have fried pheasant, but not whole. I deboned the (wild) birds, dipped the pieces of meat into buttermilk, then into seasoned flour, and fried them in a skillet. It was delicious.
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    WarToad
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    RE: Deep Frying Pheasant and Duck 2008/08/14 10:57:03 (permalink)
    Bill - That's how I've had duck and goose before too. Sliced up into thumb sized pieces, well seasoned, dredged in flour, and given a good sear in the skillet. (Peanut oil) Wonderful.
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    Michael Hoffman
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    RE: Deep Frying Pheasant and Duck 2008/08/14 11:12:32 (permalink)
    quote:
    Originally posted by euclid

    Yes, I have fried a wild turkey, but at 12 minutes per pound, the bird was rather chewey if thats a word. I'm thinking of flash frying the small guys and doing both naked and dressed. The trick will be in the timing. I guess I'll put one bird in for 1 minute, extract and inspect. Continue sequence until I arrive at the proper time required. There's no reason not to expect anything but excellent results if done properly. I'll let you know how things work out. By the way, I'm cooking for/with some hunting buddys so I'll have plenty of critics to help guide me.

    I cannot imagine being able to deep fry a whole wild gobbler with good results. There's not enough fat for the bird to remain moist and tender.
    #7
    WarToad
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    RE: Deep Frying Pheasant and Duck 2008/08/14 11:22:07 (permalink)
    Michael - that is so true on duck. Farm raised duck is so much more fattier than wild duck. The amount of fat rendered out during roasting of a farm raised duck is eyebrow raising.

    Whenever I roast a duck or goose I always save the fat, strain through a paper towel and save in a small tupperware. Sauerkraut sautéed in duck fat or goose grease is heavenly.
    #8
    euclid
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    RE: Deep Frying Pheasant and Duck 2008/08/14 11:37:13 (permalink)
    Deep frying the wild turkey was a very flawed attempt and yes too dry. The thought of doing small pieces is interesting. I'll use that as my default posistion if unable to deep fry whole. Yes the buttermilk soak coupled with some home made hot sauce to give it a hint of heat. We'll see. Thanks for your input.
    #9
    Michael Hoffman
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    RE: Deep Frying Pheasant and Duck 2008/08/14 12:12:12 (permalink)
    quote:
    Originally posted by WarToad

    Michael - that is so true on duck. Farm raised duck is so much more fattier than wild duck. The amount of fat rendered out during roasting of a farm raised duck is eyebrow raising.

    Whenever I roast a duck or goose I always save the fat, strain through a paper towel and save in a small tupperware. Sauerkraut sautéed in duck fat or goose grease is heavenly.

    I wouldn't want to deep fry a wild duck, goose or pheasant, or any wild game for that matter.
    #10
    euclid
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    RE: Deep Frying Pheasant and Duck 2008/08/14 15:50:41 (permalink)
    Typically I would not deep fry these birds either. But we depart the next day on our annual hunt and I like to serve something different as well as tasty.
    I googled "deep fried duck" and found to my surprise 501,000 links. I get the impression that this is an Asian dish and it speaks to steaming it first then deep frying it until a crispy golden brown. Remove from oil and chop it in large pieces and serve. Will continue to research.
    #11
    WarToad
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    RE: Deep Frying Pheasant and Duck 2008/08/14 16:01:06 (permalink)
    Julia Child once wrote an article about steaming a duck first to render fat out before finishing it off in the oven to crisp up the skin. The wet heat (steam) not only rendered fat, but kept the duck moist and juicy. The dry heat of the oven as really for the asthetics of browning it up.

    Sure you don't want to just disassemble the bird into parts and do it like fried chicken? Smaller parts should be a faster fry and less moisture lost. I'm really interested in seeing what you come up with. Love wild game.
    #12
    euclid
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    RE: Deep Frying Pheasant and Duck 2008/08/14 16:36:18 (permalink)
    WarToad, that's where I am headed. These are wild duck so the steaming part is not required, no fat. I'm pretty sure we'll use the pheasant and duck breasts and dredge them up just as we do with fried chicken. By the way, I did not know what the purpose of the steam was until you gave me the heads up. Thanks
    Any other hints or suggestions would be appreciated. I'll post the review after dinner on 8/24. By the way, I bumped into this site www.Heartland Outdoorsman.com while searching for recipes. Deep Fried Pheasant recipe they had I'll use but with some tweaks. Looks like a great site for those who like to cook wild game.
    #13
    euclid
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    RE: Deep Frying Pheasant and Duck 2008/08/14 16:52:56 (permalink)
    Actually, I went back to wwwHeartlandOutdoorsman.com and it does not seem to be a place I want to be. The pheasant recipe is good though.
    #14
    euclid
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    RE: Deep Frying Pheasant and Duck 2008/08/24 11:25:53 (permalink)
    The wild duck and pheasant have been in a soak overnite. Half buttermilk, half hot sauce. Will dredge in flour, corn starch, salt and pepper. Will dredge and put on racks to air dry and then fry in oil. Posting this now because it will get hectic later. I will post a brief review after we have dialed in the cooking times and sampled. Will also try some small strips of caribou in the oil.
    #15
    euclid
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    RE: Deep Frying Pheasant and Duck 2008/08/25 08:03:01 (permalink)
    They were fabulous! Four minutes per bird. Caribou tenderloin, Montreal seasoning, on grill medium rare. Key West pink shrimp boil, corn and sausages.
    #16
    WarToad
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    RE: Deep Frying Pheasant and Duck 2008/08/25 08:07:29 (permalink)
    Damn. You leave us some leftovers?
    #17
    euclid
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    RE: Deep Frying Pheasant and Duck 2008/09/03 15:31:14 (permalink)
    Buddy of mine took leftovers and made a duck/pheasant gumbo in a crock pot for us when we returned from the hunt. Excellent!
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    Sundancer7
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    RE: Deep Frying Pheasant and Duck 2008/09/03 15:48:28 (permalink)
    I feed 50-75 mallards and wood ducks a day just 30 feet from my deck. I have often thought about what I would do with them but for the life of me, I do not think I could murder them for food. They are so trustful and come up to me. They are wild on the Tennessee River. They have been my friends for better than 12 years.

    I had thought about dispatching a couple of them for dinner but then I thought about how it affect all of them.

    Paul E. Smith
    knoxville, TN
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    WarToad
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    RE: Deep Frying Pheasant and Duck 2008/09/03 16:05:45 (permalink)
    Yea, that would be too weird to eat one that was a longtime neighbor and dinner buddy. Plus it's pretty unsportsman to bait in a kill like that. Especially tamed and trained targets.
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    Sundancer7
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    RE: Deep Frying Pheasant and Duck 2008/09/03 16:09:25 (permalink)
    quote:
    Originally posted by WarToad

    Yea, that would be too weird to eat one that was a longtime neighbor and dinner buddy. Plus it's pretty unsportsman to bait in a kill like that. Especially tamed and trained targets.


    You are correct as I could catch them with my hand. They feed out of my hand including the wood ducks. It took a while with the wood ducks as they are not as tame as the mallards.

    I have fed them for many years and they eat about five pounds of bird feed a day plus some other snacks that I privde such as dog food and bread.

    They are so tame now that they come begging every morning and evening even though they are wild Tennessee Riover ducks.

    Paul E. Smith
    Knoxville, TN
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    euclid
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    RE: Deep Frying Pheasant and Duck 2008/09/07 16:09:04 (permalink)
    Eating one's pets is definitely bad karma. I never got to know the ducks and pheasants I whacked. And what a lovely sight the Wood Ducks must be. IMO, they are the most beautiful wild duck out there. If they hung around my back yard, they would not be shot either.
    #22
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