Fried Duckling

Preparation info

  • Difficulty

    Easy

  • Makes

    4 to 6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Excellent served with sweet potatoes

Ingredients

  • 1 (3 to 4 lb.) duckling
  • 1 c. flour
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. paprika
  • ¼ c. butter or regular margarine
  • Shortening
  • 1 c. water

Method

  • Shake pieces of duckling, 2 or 3 at a time, in paper bag with dry ingredients to coat thoroughly.
  • Heat butter and enough shortening in skillet to make 36″ layer. Place duckling in hot fat skin side down. Brown and turn. Add water and cover tightly.
  • Reduce heat and cook slowly or bake in moderate oven (350°) about 1 hour. Uncover and continue to cook about 30 minutes until duckling pieces have crisp crusts.