Traeger Kitchen
Fat Braised Duck Confit
Prep Time
8 Hours
Cook Time
3 Hours
Effort
Pellets
Apple
Savor this wood-fired take on a french-style flavor. These duck legs are generously seasoned with fresh citrus, herbs, garlic and slow braised in duck fat over applewood for a dish that will melt-in-your-mouth. Delicious doesn't even begin to touch on it.
Ingredients
Units of Measurement:
main
4 Clove Garlic, Ground to a Paste
1 Tablespoon chopped thyme
2 Tablespoon parsley, chopped
1 orange zest
1 lemon zest
1/4 Cup kosher salt
6 Whole Duck Legs
6 Cup melted duck fat
2 Sprig thyme
1 Bay Leaf
2 Clove garlic
Steps
1
In a medium bowl, combine garlic paste, thyme, parsley, citrus zest, and salt.Ingredients
4 Clove Garlic, Ground to a Paste
1 Tablespoon chopped thyme
2 Tablespoon parsley, chopped
1 orange zest
1 lemon zest
1/4 Cup kosher salt
2
Cover duck legs with salt mixture and let sit covered in the fridge overnight.Ingredients
6 Whole Duck Legs
3
Remove duck legs from salt mixture, rinse and pat dry.4
When ready to cook, set temperature to 180℉ (200C) and preheat, lid closed for 15 minutes.
Grill: 180 ˚F5
Place duck legs directly on the grill grate and cook 30 minutes until skin begins to brown.Grill: 180 ˚F6
Raise the temperature to 225℉ (105 C). Transfer duck legs to a deep cast iron pan and pour in melted duck fat. Make sure it’s enough to cover the duck legs.Grill: 225 ˚FIngredients
6 Cup melted duck fat
7
Add thyme, bay, and garlic. Place directly on the grill grate and cook 3 hours or until the fat is rendered and meat is tender.Grill: 225 ˚FIngredients
2 Sprig thyme
1 Bay Leaf
2 Clove garlic
8
Store in duck fat for up to 1 month. Enjoy!