Originally Posted by cowgirl
Is it a domestic duck Bob? I've not fried one but bet the fat will render out while frying (just a guess). Sure sounds great..can't wait to see how it turns out for you.
Actually I should say that the duck is probably still alive. A buddy of his is thinning his duck "herd" so to speak. It is a domestic duck. That's what leading me to think it's going to have more fat than a wild one. I've had duck a couple times and I know the breast can have a good layer of fat on it. Worst case, if it's not cooked through, we can toss in back in. Between my BIL and I and a few beers, we'll make it work I hope!
I'll take pics, promise!
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