By Traeger Kitchen
Rich, savory, and fatty braised duck leg meat falls off the bone, almost like pulled pork, with this smoke and braise method. Get ready for a feast of flavor. Plan ahead–the duck legs need to cure in the refrigerator overnight before cooking.
|6 Large||duck legs|
|2 Tablespoon||kosher salt|
|2 Tablespoon||freshly ground black pepper|
|1 Tablespoon||brown sugar|
|1/2 Teaspoon||chopped fresh thyme leaves|
|As Needed||Canola oil|
|2||dried bay leaves|
|1 Bunch||fresh thyme|
|1 Sprig||fresh rosemary|
|2 Medium||yellow onions, halved|
|2 Large||carrots, sliced lengthwise|
|2 Cup||red wine|
|3 Quart||stock of choice|
The night before you plan to cook, set a wire rack inside a rimmed baking sheet. Pat the duck legs dry.
6 Large duck legs
In a small bowl, mix together the salt, pepper, brown sugar, and chopped thyme.
2 Tablespoon kosher salt
2 Tablespoon freshly ground black pepper
1 Tablespoon brown sugar
1/2 Teaspoon chopped fresh thyme leaves
Rub the duck legs with the cure, place on the rack, and refrigerate, uncovered, overnight.
When ready to cook, place a large cast iron pan on the grill grates. Set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Remove the duck legs from refrigerator, rinse with cold water, and pat dry with paper towels.
Pour enough canola oil into the hot cast iron pan to coat the bottom. Place the duck legs in the pan, skin-side down. Close the grill lid and cook until the skin is crisp and the color of mahogany, 10-15 minutes. Flip the duck legs and cook for 5 minutes more.
450 ˚F / 232 ˚C
As Needed Canola oil
Flip the duck legs so the skin side is down again. Add the bay leaves, thyme bunch, rosemary, onions, carrots, celery, and garlic to the pan. Pour in the red wine and enough stock to cover the duck three-quarters of the way.
2 dried bay leaves
1 Bunch fresh thyme
1 Sprig fresh rosemary
2 Medium yellow onions, halved
2 Large carrots, sliced lengthwise
2 celery stalks
2 garlic cloves
2 Cup red wine
3 Quart stock of choice
Reduce the Traeger temperature to 350°F. Close the lid and braise the duck legs until very tender, about 1 hour and 40 minutes.
350 ˚F / 177 ˚C
Reduce the Traeger temperature to 180°F and continue cooking for 20 minutes to infuse the legs with more smoke flavor.
180 ˚F / 82 ˚C
Transfer the duck legs to a serving platter and tent with foil to keep warm.
Strain the braising liquid into a medium saucepan, reserving the vegetables and discarding the herbs. Cook over medium-high heat until slightly reduce and thickened.
Season the duck legs with salt and pepper. Serve with the sauce and braised vegetables. Enjoy!
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