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SMOKED AND BRAISED DUCK LEGS

Traeger Kitchen


SMOKED AND BRAISED DUCK LEGS

Prep Time

8

Hours

Cook Time

2

Hours

Serves

4 - 6

People

Effort

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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 up
  • 7

    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!