I bought my son a turkey fryer for Christmas. I got out a duck to thaw and he dashed down to the market and bought 6 gallons of frying oil. So I got out another duck since he was going to the time, effort, and money of firing up the deep fryer for it's initial test run. Deep fried duck is really good. I've got a couple of comments. I had a Blue Swedish that was a couple of months older when butchered and weighed about 2 1/2 pounds. The other was an 8 week old Pekin that weighed 5 pounds. My son (who is the grill king) put them both in at the same time and took the smaller duck out first. Both turned out excellent. The shorter frying time on the small duck did not give enough time for the skin to get properly browned, but the skin had a good flavor and the meat was wonderful. The Pekin was large enough to get the outside browned and the breast meat still slightly pink. The Pekin was too fat and so the skin wasn't that tasty to eat because the bird didn't cook long enough to melt all the fat out from under the skin. I do not like a slab of duck fat, even if it has deep fried skin attached to it. My experience from this is that the turkey fryer is best for a large lean duck. You want the meat to be thick enough that you have time to fry the skin crisp without getting the meat over-done.