Skin-on duck legs are first made tender by slowly cooking them in their own fat under tender. Cooled, dusted with flour and fried, they are then tossed in a spirited sauce. They’re good, really good. Serve with blue cheese dressing and celery sticks. For fryer options, check out Weston Brands.
Sriracha Lime Duck Legs
- 24 duck legs skin intact (best with larger ducks like mallard, pintail, canvasback, etc.)
- Hi Mountain Poultry Rub or salt and pepper
- oil for frying
- 1 cup melted butter
- 1/3 cup Sriracha
- 3 tablespoons freshly squeezed lime juice
- Place duck legs in a roasting pan. Place in a preheated 250 degree oven for 30 minutes, then reduce heat to 175 degrees for 5 to 6 hours until they are tender, but not falling apart. Remove from oven, place on a rack to drain and cool. NOTE: Save the rendered duck fat!
- Heat oil in a fryer, Dutch oven or heavy duty pot. Add enough oil to the pot so that the duck legs are completely submerged in the oil. Oil should be 355 – 365 degrees before adding duck legs.
- Season duck legs with Hi Mountain Poultry Rub. Dust with flour and shake off excess flour. Place in the hot oil, a few at a time, until brown and crispy on the outside. Place on paper towels to drain.
- Combine melted butter, Sriracha and lime juice in a bowl. Once duck legs are drained, toss with the butter mixture and arrange on plates.