I’ve never had much luck with plain deep-fried duck. If deep-fried duck breasts render enough of their own fat, they’re overcooked. The duck legs stay tough unless you fry them slowly and for a long time—in which case, you might as well go ahead and make confit.
Deep-frying, however, is a marvelous technique for duck when combined with braising. Unlike sautéed or roasted foods, braised foods don’t have that delightful crispy crust. But if you coat braised duck legs with a little cornstarch