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.