Dairy-Free Crispy Fried Duck
Indulge in the irresistible crunch of Dairy-Free Crispy Fried Duck, a savory dish that combines bold Asian-inspired flavors with a perfectly crisp texture. This recipe highlights tender duck legs marinated in a fragrant blend of five-spice powder, garlic, onion, and ginger, ensuring every bite bursts with aromatic complexity. Coated in a light, velvety cornstarch batter and fried to golden perfection, the duck boasts a tantalizingly crispy skin. Finished with a drizzle of soy sauce, rice vinegar, and honey for a touch of sweet and tangy glaze, and garnished with fresh green onions, this dairy-free delight is ideal for impressing guests or elevating your dinner table. Perfectly balanced and utterly satisfying, this dish is a must-try for lovers of crispy fried duck recipes!
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Recipe Information
Ingredients
- 4 pieces Duck legs
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground ginger
- 1 teaspoon Five-spice powder
- 2 cups Vegetable oil
- 1 cup Cornstarch
- 1 cup Water
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 2 stalks Green onions
Instructions
Clean and pat the duck legs dry with paper towels. Ensure no excess moisture on the skin.
Mix together 1 tablespoon of salt, black pepper, garlic powder, onion powder, ground ginger, and five-spice powder in a small bowl.
Rub the spice mixture evenly over the duck legs, making sure to coat the skin well. Place the duck legs in the refrigerator uncovered for at least 2 hours to dry the skin.
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to about 350°F (175°C). Use a thermometer to monitor oil temperature for accuracy.
While the oil is heating, mix the cornstarch and remaining salt with enough water to form a smooth batter that can coat the back of a spoon.
Dip the duck legs into the cornstarch batter, shaking off any excess, then gently place them into the hot oil. Fry in batches if necessary to avoid overcrowding.
Fry the duck legs for about 15-20 minutes until they are golden brown and crispy. Use a slotted spoon or tongs to turn them occasionally, ensuring all sides brown evenly.
Remove the duck legs from the oil and drain them on a wire rack or paper towels.
Mix soy sauce, rice vinegar, and honey in a small bowl to prepare the sauce. Gently heat until thoroughly combined.
Serve the crispy fried duck with a drizzle of the prepared sauce and garnish with sliced green onions.
Nutrition Facts
Calories |
7331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 702.3 g | 900% | |
| Saturated Fat | 156.8 g | 784% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 15969 mg | 694% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 18.2 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2358 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
