Poultry Talk Ontario (pto.ca)

How did I do? :big chicken:

The two on the left are mallard derived mixed domestics, on the right is a young muscovy. I still had to singe them some before I snapped this pic, but I think they turned out pretty good.

This is the first time that I did not dry pluck my birds. I dipped these guys and it worked pretty slick. I estimate it took me 30 to 40 minutes to do each from slaughter to what you see. There is always room for improvement. If I don't want whole roasters I pluck the breast skin and fillet out the breasts. I then skin them and piece them out and make stock on the back, neck, wing tips and other bones from previous roasted ducks that I have kept in the freezer. We eat a lot of soup at out place.

3 more muscovies and 1 more mallard derived mix to go. I will leave them on the "hoof" until required.
Chris.

Looks awesome.

those look great Chris! I think you did awesome!

They look great and delicious! :)

They look great!

Yep .. Never deep fried duck before , anybody ? any good ? Nice job man .

Oh yummmmm! Good job.

They look mighty clean!
We tried BBQing duck once (from my mom's small flock), and it wasn't a pretty sight - much too much fat on the bird. So I can't say what deep frying would be like.
We eat a lot of soup at our place, too. Just had homegrown chicken soup last night.

with the amount of fat on a duck if you are going to deep fry (i haven't done it myself) but leave some extra room in the fryer (aka, leave out some of the oil) so when the fat melts it doesn't overflow the fryer and start your lawn on fire.....or worse, get on you!

From what I see on the picture, your ducks seem to have very little fat on them, let us know how it turns out, better yet post pictures. :)