Traeger Kitchen
SMOKED AND BRAISED DUCK LEGS
Prep Time
8
Hours
Cook Time
2
Hours
Serves
4 - 6
People
Effort
What's this?
Rich, savory, and fatty, braised duck leg meat will fall off the bone almost like pulled pork. Get ready for a feast of flavor.
Ingredients
2 Tablespoon salt
2 Tablespoon black pepper
1 Tablespoon brown sugar
1/2 Tablespoon fresh thyme
6 Whole Duck Legs
As Needed vegetable oil
2 white or yellow onions
2 Carrots, fresh
2 Celery, stalks
4 garlic
2 dried bay leaves
1 Bunch fresh thyme
1 rosemary sprigs
2 Cup red wine
3 Quart Stock, Of Choice
Steps
1
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.2
Remove duck legs from fridge, rinse with cold water and pat dry with paper towels.3
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.4
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.5
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.6
Flip over and cook for another 5 minutes. Turn duck legs back over so fat side is facing up7
Add all the aromatics, red wine, and then enough stock to cover duck 3/4 of the way.8
Turn grill down to 350℉ and braise duck legs uncovered for 2 hours or until very tender.9
The last 20 minutes of cooking, reduce Traeger to 180℉.10
Remove duck legs to platter and tent with foil to keep warm.11
To make a sauce, strain braising liquid into a saucepan and reduce until slightly thickened.12
Season with salt and pepper to taste. Serve with sauce, grilled carrots, radish, spring onions or vegetables of choice. Enjoy!