Waterfowlers sometimes overlook the
flavor and volume of meat on the legs and thighs of ducks and geese. Hunters
that have embraced taking the swimming and walking gear find they will quickly become
a favorite.
Waterfowlers sometimes overlook the
flavor and volume of meat on the legs and thighs of ducks and geese. Hunters
that have embraced taking the swimming and walking gear find they will quickly become
a favorite.
Large ducks like mallards, pintails
and gadwall have as much meat on their legs and thighs as they do on one
breast. When cooked properly, they are tender, juicy and delicious. Legs can be
skinned, but for extra flavor, pluck the legs and thighs so that the fat and
skin remain attached.
Chicken wings and dry garlic ribs are
staples at the pub but can also be made into a meal. If you like spicy wings
and dry ribs, you’ll love this combination of ingredients on duck legs. Crunchy
and well seasoned, serve with carrot sticks and celery, like at the pub, or
round out a meal with fries and coleslaw.
Author:
Brad Fenson
Ingredients
8 large duck legs
¼ cup cayenne pepper sauce
2 Tbsp flour
1 Tbsp cornstarch
2 tsp garlic powder
½ tsp black pepper
2 quarts frying oil
Directions
Place
duck legs in a plastic bag and pour pepper sauce over. Shake well to coat the
legs.
Place
flour, cornstarch, garlic powder and pepper in a plastic bag and shake to mix.
Add the duck legs coated in pepper sauce and shake again until the legs are
coated with the dry ingredients.
In
a 10-inch Camp Chef Dutch oven or another suitable vessel for deep frying, heat
oil to 360°F. Gently place the legs one at a time into the hot oil and cook for
5 minutes. Use tongs to keep legs separated.
Remove
legs and place them on a paper towel to drain for one minute. Serve with hot
sauce, ranch or blue cheese dressing.
