Traeger Kitchen
Smoked and Braised Duck Legs
Prep Time
30 Minutes
Cook Time
2 Hours
Effort
Pellets
Cherry
Rich, savory, and fatty braised duck leg meat will fall off the bone almost like pulled pork. Get ready for a feast of flavor.
Ingredients
How many people are you serving?
4
Units of Measurement:
main
2 Tablespoon salt
2 Tablespoon black pepper
1 Tablespoon brown sugar
1 Bunch fresh thyme
6 Large duck legs
canola oil
2 Medium onions, halved
2 Large carrots, peeled and sliced lengthwise
2 Stalk celery
4 Clove garlic
2 Whole bay leaves
1 Sprig rosemary
2 Cup red wine
3 Quart stock of choice
Steps
1
The night before you plan to cook, mix together the salt, pepper, sugar and thyme. Pat duck legs dry and rub with mixture. Place duck legs on cooling rack in a pan and place in refrigerator overnight.Ingredients
2 Tablespoon salt
2 Tablespoon black pepper
1 Tablespoon brown sugar
1 Bunch fresh thyme
6 Large duck legs
2
Remove duck legs from refrigerator, rinse with cold water and pat dry with paper towels.3
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.Grill: 450 ˚F
4
Place a large cast iron pan on grill and allow to preheat for 15 to 20 minutes. Add enough oil to coat bottom of pan.Ingredients
As Needed canola oil
5
Place duck legs skin-side down in pan, close lid and cook for 10 to 15 minutes, or until skin is crisp and mahogany colored.Grill: 450 ˚F
6
Flip over and cook for another 5 minutes. Turn duck legs back over so fat-side is facing up.Grill: 450 ˚F
7
Add all the aromatics, red wine and then enough stock to cover the duck 3/4 of the way.Ingredients
2 Medium onions, halved
2 Large carrots, peeled and sliced lengthwise
2 Stalk celery
4 Clove garlic
2 Whole bay leaves
1 Sprig rosemary
2 Cup red wine
3 Quart stock of choice
8
Decrease Traeger temperature to 350°F and braise duck legs uncovered for 2 hours, or until very tender. During the last 20 minutes of cooking, turn the Traeger temperature down to 180°F to infuse the legs with more smoke flavor.Grill: 350 ˚F
9
Remove duck legs from Traeger to a platter and tent with foil to keep warm.10
To make the sauce, strain braising liquid into a saucepan and reduce until slightly thickened.11
Season with salt and pepper to taste. Serve duck legs with sauce and braised vegetables. Enjoy!