Smoked and Braised Duck Legs

Traeger Kitchen


Smoked and Braised Duck Legs

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

Pellets

Cherry

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

How many people are you serving?

4

Units of Measurement:

main
  • 2 Tablespoon salt

  • 2 Tablespoon black pepper

  • 1 Tablespoon brown sugar

  • 1 Bunch fresh thyme

  • 6 Large duck legs

  • canola oil

  • 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

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.
    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.
  • 3

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill450 ˚F
  • 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.
    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 Icon
    Grill450 ˚F
  • 6

    Flip over and cook for another 5 minutes. Turn duck legs back over so fat-side is facing up.
    Grill Icon
    Grill450 ˚F
  • 7

    Add all the aromatics, red wine and then enough stock to cover the duck 3/4 of the way.
    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 Icon
    Grill350 ˚F
  • 9

    Remove duck legs from Traeger to a platter and tent with foil to keep warm.
  • 10

    To make the sauce, strain braising liquid into a saucepan and reduce until slightly thickened.
  • 11

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

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