Duck: The Topic in Cooking Posted 18 hours ago there's another issue methinks . . . . "crispy skin" - that requires high heat to surface-deep-fry the skin to 'crispy' now.... high heat and really good prepped duck meat - two things that don't get along. super known/controlled temps conditions, et. al., may result in a fatty leg with a crisp skin and tender meat - but that's a stretch.