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Deep-Fried Duck
Preparation info
- Difficulty
Easy
Appears in
Published 2003
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.
Ingredients
Method
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