MAX BROUSSARD’S DEEP-FRIED WHOLE DUCK
Ingredients
- 6 cleaned and plucked ducks – Teal if you have them
- Hackberry Rod & gun Seasoning or Tony Chachere’s Creole seasoning (call the lodge for seasoning)
- How much ever hog lard you need for frying
Directions
Season ducks inside and out with seasoning. Heat oil to 300 degrees and add ducks. Fry for 7 minutes per pound. Let cool and enjoy. Serve with new potatoes, green beans and some good French bread. WOO HOO
