Traeger Kitchen
Fat Braised Duck Confit
Prep Time
8
Hours
Cook Time
3
Hours
Serves
4 - 6
People
Effort
What's this?
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
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.2
Cover duck legs with salt mixture and let sit covered in the fridge overnight.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.5
Place duck legs directly on the grill grate and cook 30 minutes until skin begins to brown.6
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.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.8
Store in duck fat for up to 1 month. Enjoy!