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Deep-Fried Duck with Calabrian Chili Sauce

Poached-then-fried duck legs with crackling, rendered skin, finished with a sharp, fruity Calabrian chili sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 4
Calories: 480
Ingredients Method

Ingredients
  

  • For the Duck
  • 4 duck leg quarters skin on
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups neutral oil for frying
  • For the Calabrian Chili Sauce
  • 3 tablespoons Calabrian chili paste chopped (jarred, in oil)
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • Salt to taste
  • Fresh parsley chopped, for serving

Method
 

  1. Season the duck legs generously with salt and pepper.
  2. Place the duck in a wide pot with water halfway up the sides. Bring to a gentle simmer, cover, and cook 40 to 45 minutes, until tender and much of the fat has rendered.
  3. Remove the duck and pat very dry. Let rest uncovered 10 minutes.
  4. Heat the olive oil, add garlic, cook 30 seconds. Stir in the chili paste, vinegar, and honey. Simmer 2 minutes, then season with salt.
  5. Heat the frying oil in a deep, heavy pot to 375°F (190°C).
  6. Carefully fry the duck legs, in batches if needed, for 8 to 10 minutes, until deeply golden and crackling.
  7. Remove the duck to a wire rack to drain.
  8. Drizzle the Calabrian chili sauce over the duck and finish with fresh parsley.