Ingredients & Substitutes

Instructions

1. 1

   Pat 4 duck leg quarters thoroughly dry with paper towels to ensure a crispy skin.

2. 2

   Lightly dust each duck leg quarter with 0.5 cup tapioca starch, ensuring it is evenly coated on all sides.

3. 3

   Heat 4 cups of vegetable oil in a large deep pot or wok to 350°F (175°C), then carefully deep-fry the duck leg quarters for 12-15 minutes per side until deeply golden brown and cooked through.

4. 4

   Remove the deep-fried duck from the oil, drain excess oil on a wire rack, and let it rest for 5 minutes before chopping into serving pieces.

5. 5

   To prepare the chili sauce, finely chop 8 fresh red bird's eye chilies and 4 cloves of garlic, then combine them in a small saucepan.

6. 6

   Add 2 tablespoons of fish sauce, 3 tablespoons of finely chopped palm sugar, 2 tablespoons of tamarind paste, and 1 tablespoon of white vinegar to the saucepan, bringing the mixture to a gentle simmer for 3-5 minutes until the sugar dissolves and the sauce slightly thickens.

7. 7

   Arrange the chopped crispy duck on a serving plate and generously spoon the sweet chili sauce over the top, then garnish with fresh cilantro before serving immediately.