Instructions: Pat ducks dry with paper towels. Combine flour with next 5 ingredients and season ducks with flour. Heat enough oil to submerge ducks completely. When oil is hot, about 375 degrees, but not smoking, add ducks, one at a time. Allow a few minutes between ducks so that oil can maintain temperature. Turn ducks over 1 or 2 times and remove after 8 minutes.

To prepare sauce, heat plum preserves and applesauce in a small pan. In a separate bowl, whisk together remaining ingredients and then add to pan. Heat until it starts to thicken. Serve plum sauce on the side for dipping with ducks.

This recipe yields 4 servings.

Comments: The preparation works best with a high BTU burner (30K or more) and a large pot with plenty of oil, but it can be done in the home kitchen as well.

If you use a small pot, the duck will cool down the oil, so just do a little at a time to keep the oil from dropping below 350 degrees. Making certain that the duck is at room temperature before placing it in the hot oil will make it is less likely to cool the oil.

The recipe specifies mallardsareduce cooking time by a minute or two for medium ducks and 2 to 3 minutes for teal. You can improve the sauce by adding in some chopped fresh ripe plums.

Description: "Whats wrong with a duck that is crispy on the outside and juicy on the inside? Absolutely nothing."

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