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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 fresh thyme leaves, chopped
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 Stalk celery
2 Clove garlic
2 Cup red wine
3 Quart stock of choice
6 Large duck legs
2 Tablespoon Kosher salt
2 Tablespoon freshly ground black pepper
1 Tablespoon Brown sugar
1/2 Teaspoon fresh thyme leaves, chopped
: 450 ˚F
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 Stalk celery
2 Clove garlic
2 Cup red wine
3 Quart stock of choice
: 350 ˚F
: 180 ˚F