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The night before you plan to cook, mix together 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 fridge overnight.
Remove duck legs from fridge, rinse with cold water and pat dry with paper towels.
When ready to cook, start the Traeger grill on smoke with lid open until fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
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.
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.
Flip over and cook for another 5 minutes. Turn duck legs back over so fat side is facing up.
Add all the aromatics, the red wine and then enough stock to cover duck 3/4 of the way.
Turn grill down to 350 degrees F and braise duck legs uncovered for 2 hours or until very tender. The last 20 minutes of cooking, turn grill to Smoke setting.
Remove duck legs to platter and tent with foil to keep warm.
To make a sauce, strain braising liquid into a saucepan and reduce until slightly thickened.
Season with salt and pepper to taste. Serve with sauce, grilled carrots, radish, spring onions or vegetables of choice. Enjoy!