How to Deep Fry a Whole Duck

Deep frying a duck will give it extra-crispy skin with moist meat.


Prep Time {15 min}

Cook Time {1 - 2 hr}

Serving Size {3 - 4 servings}


1 whole Maple Leaf Farms Duck (5.5-6.5 lbs), thawed

2 tsp. Salt

1/2 tsp. Black Pepper

1/2 tsp. Paprika

Peanut Oil as needed for fryer

Equipment Needed:
Turkey Fryer
Meat Thermometer
Paper Towels
Butcher's String

*Use your deep fryer outdoors at least 10 feet from a building or vehicle for safety. Wear protective clothing and gloves when around the hot oil. After frying, let the oil cool down overnight before storing or disposing of it.


Share this recipe

1. Prepare the deep fryer. Add oil to full line on the deep fryer. (Peanut oil is preferred.)

2. Turn on gas and allow oil to heat to 325 degrees F.

3. Make sure the duck is defrosted. (Defrost duck for 2-3 days in the refrigerator.)

4. Remove duck from its packaging. Then remove the neck, giblets and orange sauce packet (if included) from inside. Rinse the duck under cold water and pat very dry, both inside and outside. Remove the neck skin and the tail from the duck and any excess fat.

5. Mix salt, pepper and paprika together. Rub the duck inside and out with the seasoning mixture. Let rest.

6. Tie the legs of the duck together. Load the duck on the spindle with legs down, so they go in the oil first.

7. Slowly lower the duck into the hot oil and cover. Fry for 9 minutes per pound, until internal temperature at the leg joint reaches 175 degrees F. (Place the tip of the thermometer into the leg joint where the thigh connects to the backbone.) Keep oil at a constant 325 degrees F while frying.

8. Remove duck from the fryer very carefully and rest for 5-10 minutes.

9. Carve the duck and serve.

Reviews  { write a review }

Neil from Fairfax { 2 months ago }

I seriously doubt you have ever fried a duck. 9 minutes per pound is insane. You will incinerate a duck cooking it that long. Max 3.5 minutes per pound.

Maple Leaf Farms { 2 months ago }

Deep fry duck 9 min. per pound; Turkey is 3.5 min. per pound. This is a white Pekin duck, which turned out perfect at 9 min. per pound.


I like duck