Deep-Fried Duck With Plum Sauce

Recipe Ingredients

4		Mallards - skin intact
2 cups	125g / 4.4oz	Flour
1/4 cup	59ml	Garlic powder
1/4 cup	15g / 0.5oz	Onion powder
1/4 cup	59ml	Salt
2 tablespoons	30ml	Freshly-ground black pepper
1 teaspoon	5ml	Cayenne pepper
		Peanut or corn oil - for frying
1 cup	237ml	Plum preserves
1/2 cup	118ml	Applesauce
1 teaspoon	5ml	Minced fresh ginger
2 teaspoons	10ml	Cornstarch
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Rice vinegar

Recipe 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.

This recipe yields 4 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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