Brine Ingredients:
(1 Medium & 3 Small Ducks)
1½ Gallon Cold Water
1 cup Kosher Salt
½ cup Brown Sugar
2 Oranges quartered
¼ cup Dried Cherries
¼ cup Dried Cranberries
4 Fresh Bay Leaves
1 tbsp Fresh Thyme
1 tbsp Fresh Basil minced
1 tbsp Fresh Sage minced
½ head of Garlic minced
1 tbsp Fresh Ground Black Pepper
Add contents together in a large bowl. Completely dissolve salt and sugar in water. Completely submerge ducks in brine. Place in refrigerator for 24 hours before cooking.
Sauce Ingredients:
(8 servings)
3 tbsp Butter
1 cup Port
½ cup Red Current Jelly
2 tbsp Red Wine Vinegar
½ cup Sweet and Dried Cranberries
6 tbsp Dried Tart Cherries
1½ tsp Salt
½ tsp Black Pepper
Melt butter in saucepan. Add port, jelly, vinegar and sugar; cook 2 minutes or until sugar dissolves. Stir in cranberries and cherries; cook 2 minutes or until slightly thick. Remove from heat and stir in salt and pepper.
Deep Frying Instructions:
Dry ducks with paper towels. Rub ducks with Tony Charchere’s Creole Seasoning or favorite dry rub. Heat oil to 375 degrees. Submerge ducks completely, adding one at a time so oil can stay hot. Turn ducks over 1 or 2 times and remove after 8 minutes.
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6 comments:
That's an awesome recipe. Now I'll have to get a deep fryer.
We made Duck and Dressing yesterday to go along with our turkey. No ducks left. It was great.
ofs
now you have agood excuse to go stock up on new ducks!
Cannon, That looks and sounds divine. How about you whip some up for me in January! See you then. -Reidun
we'll do it!
The recipe for the sauce says 1/2 Red Current Jelly and 1/2 Sweet and Dried Cranberries. Is that 1/2 cup or another measure?
ofs
yes, 1/2 cup. sorry didnt catch that. i'll change it. are you gonna try it out? i would reduce the time of frying teal by one min. they got a little too done.
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