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

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