Deep fryer mallard

Meat 670 Last Update: Aug 11, 2021 Created: Aug 11, 2021 0 0 0
Deep fryer mallard
  • Serves: 6 People
  • Prepare Time: 20 min
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy
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The deep fat fryer is not only an assistant in the preparation of high-calorie, fat-soaked dishes, but also a way to fry game in the hot air. And since mallards cook very quickly, we chose them.

Ingredients

Directions

  1. Rinse the mallard duck, dry it with disposable napkins. Chop off the legs, divide the carcasses into 4-6 parts. Combine all the other ingredients, marinate the ducks, leave for 2 hours in the refrigerator, without covering with a film or a lid.
  2. When the marinating time is over, remove the mallard duck pieces from the marinade and leave at room temperature for 15 minutes.
  3. Set the fryer to 180 ° C to preheat. Place the portions of meat in the net, set the timer for 15-20 minutes. Send open to fry. Turn over, leave for another 15 minutes.
  4. To assess readiness, be guided by appearance, and, as a control, make a puncture with a toothpick. If you see that clear juice flows out, then the meat is baked. Otherwise, just leave the ducks to warm up for another 5-10 minutes on each side, slightly reducing the heat so that the game does not get charred.
  5. Serve mallard duck with rice and fresh vegetables. Heat the marinade until boiling and use instead of sauce.

Deep fryer mallard



  • Serves: 6 People
  • Prepare Time: 20 min
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy

The deep fat fryer is not only an assistant in the preparation of high-calorie, fat-soaked dishes, but also a way to fry game in the hot air. And since mallards cook very quickly, we chose them.

Ingredients

Directions

  1. Rinse the mallard duck, dry it with disposable napkins. Chop off the legs, divide the carcasses into 4-6 parts. Combine all the other ingredients, marinate the ducks, leave for 2 hours in the refrigerator, without covering with a film or a lid.
  2. When the marinating time is over, remove the mallard duck pieces from the marinade and leave at room temperature for 15 minutes.
  3. Set the fryer to 180 ° C to preheat. Place the portions of meat in the net, set the timer for 15-20 minutes. Send open to fry. Turn over, leave for another 15 minutes.
  4. To assess readiness, be guided by appearance, and, as a control, make a puncture with a toothpick. If you see that clear juice flows out, then the meat is baked. Otherwise, just leave the ducks to warm up for another 5-10 minutes on each side, slightly reducing the heat so that the game does not get charred.
  5. Serve mallard duck with rice and fresh vegetables. Heat the marinade until boiling and use instead of sauce.

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