Black-Bellied Whistling Duck

Jean-Paul Bourgeois, chef and host of Duck Camp Dinners, was raised hunting waterfowl on the Louisiana coast. He has been harvesting an increasing number of whistling ducks over the last few seasons. Due to the larger size of whistling duck legs, he recommends using them in a variety of dishes—one of his favorite ways is fried, buffalo style. 

“They have a nice, tender leg when you can slow fry them,” he said. “They eat really well off the leg like that when they’re fried slow and low instead of hot and fast.”

Ingredients

• 12 duck legs, plucked preferred, skinned acceptable
• 2 cups of milk
• ¼ cup Slap Ya Mama Cajun Hot Sauce 
• 1 tbsp Slap Ya Mama White Pepper Blend 
• All-purpose flour liberally seasoned with Slap Ya Mama White Pepper Blend 
• 1 bottle Slap Ya Mama Buffalo Sauce 
• 2 cups all-purpose flour seasoned with 1 tbsp salt
• Grease
• Slap Ya Mama Seafood Boil (Couple Pinches for garnish )
• 2 eggs

Instructions

1. Whisk together eggs, milk, hot sauce, and 1 tablespoon of white pepper blend until well mixed.
2. Marinate duck legs in the mixture for at least 1 hour and up to 12 hours.
3. Heat grease to 300 degrees.
4. Strain duck legs from the marinade. Reserve this marinade. 
5. Toss legs into seasoned flour until well coated. Dunk in the reserved marinade, then dredge in the flour seasoned with salt. Set aside in the refrigerator until ready to fry. 
6. Once grease is hot, add duck legs to the oil maintaining a temperature of 300-325 degrees. 
7. Once the duck legs begin to float, remove from the grease, add to stainless steel mixing bowl and liberally coat them with buffalo sauce.