Big easy air fryer, couple of young mallards

seascritch

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Any suggestions? I have fresh ginger. Orange marmalade, and most all spices. Ducks have been soaking in salt water and milk a few days in fridge. Plucked not breastfed. First time I've done that in decades.
 

Brottboss

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390*~13min, you'll be surprised, they come out fantastic.
Good luck and post pics of the result.
 

seascritch

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Yeah the big easy is a big outdoor unit. You don't just set a temp. Depends on many factors I guess. Did you marinate yours with anything?
 

seascritch

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So came out ok. Not sure if worth all the extra trouble but making duck stock now and I may be able to use that and make some type of delicious sumn or nother. Everything said 170 degrees but I think I over did them a bit. Originally forgot to score skin so fat would render but fixed that about 15 mins in. Got some duck fat and coated potatoes with that and they are still plugging along on fryer. Think I need a different type basket. My orange sauce taste good, I didn't measure anything or even read measurements, just ingredients, but is a little thick. Gonna use it on a pork.twnderloin or sumn later in week.
 

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seascritch

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One thing I did notice were the legs were delish! Not a ton of meat there but very flavorful. Hoping stock turns out tasty. May even try in lieu of turkey stock next batch of greens i make this spring. Felt like garden planting time today. Only 50 but sunny and no wind was t shirt weather for me. Compared to swamp this past Saturday in mid 20s and blowing 30! Brrrrr! I'll post about fries whoever they are done.
 

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seascritch

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Fries turned out good! Had to finish in oven. Think I need a different basket.
 

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Sam Ortmann

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Everything said 170 degrees but I think I over did them a bit.
One thing I did notice were the legs were delish!
The legs turned out so great because you cooked it to 170*. That’s way overdone for the breast but just about right for the legs. I love roasted whole birds but if I do it that way then I always stuff it with something and have a good liquid to pour in the roasting pot while it cooks to keep the breast moist even though they’re “overcooked”. Of I’ll brine/marinate it and braise the rest it for the same effect. Keeps the breast tender, moist, edible, and even tasty, even though they’re brown all the way through while also making sure the legs cooks properly.
 

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