By Traeger Kitchen
Rich, savory, and fatty, braised duck leg meat will fall off the bone almost like pulled pork. Get ready for a feast of flavor.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 | rosemary sprigs |
2 Cup | red wine |
3 Quart | Stock, Of Choice |
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.
500 ˚F / 260 ˚C
00:15
6
Flip over and cook for another 5 minutes. Turn duck legs back over so fat side is facing up
500 ˚F / 260 ˚C
00:05
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.
350 ˚F / 177 ˚C
02:00
9
The last 20 minutes of cooking, reduce Traeger to 180℉.
180 ˚F / 82 ˚C
00:20
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!
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