Smoked and Braised Duck Legs

Ingredients

Units of Measurement:

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Steps

• 1

  The night before you plan to cook, mix together the 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 refrigerator overnight.

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  Ingredients

  • 2 Tablespoon salt

  • 2 Tablespoon black pepper

  • 1 Tablespoon brown sugar

  • 1 Bunch fresh thyme

  • 6 Large duck legs

• 2

  Remove duck legs from refrigerator, rinse with cold water and pat dry with paper towels.

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• 3

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  

  Grill: 450 ˚F

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• 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.

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  Ingredients

  • As Needed canola oil

• 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.

  

  Grill: 450 ˚F

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• 6

  Flip over and cook for another 5 minutes. Turn duck legs back over so fat-side is facing up.

  

  Grill: 450 ˚F

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• 7

  Add all the aromatics, red wine and then enough stock to cover the duck 3/4 of the way.

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  Ingredients

  • 2 Medium onions, halved

  • 2 Large carrots, peeled and sliced lengthwise

  • 2 Stalk celery

  • 4 Clove garlic

  • 2 Whole bay leaves

  • 1 Sprig rosemary

  • 2 Cup red wine

  • 3 Quart stock of choice

• 8

  Decrease Traeger temperature to 350°F and braise duck legs uncovered for 2 hours, or until very tender. During the last 20 minutes of cooking, turn the Traeger temperature down to 180°F to infuse the legs with more smoke flavor.

  

  Grill: 350 ˚F

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• 9

  Remove duck legs from Traeger to a platter and tent with foil to keep warm.

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• 10

  To make the sauce, strain braising liquid into a saucepan and reduce until slightly thickened.

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• 11

  Season with salt and pepper to taste. Serve duck legs with sauce and braised vegetables. Enjoy!

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