Steps

• Step 1

  In a medium bowl, combine garlic paste, thyme, parsley, citrus zest, and salt.

  Ingredients

  • 4 Clove garlic, ground to a paste

  • 1 Tablespoon chopped thyme

  • 2 Tablespoon parsley, chopped

  • 1  orange zest

  • 1  lemon zest

  • 1/4 Cup kosher salt

• Step 2

  Cover duck legs with salt mixture and let sit covered in the fridge overnight.

  Ingredients

  • 6  duck legs

• Step 3

  Remove duck legs from salt mixture, rinse and pat dry.

• Step 4

  When ready to cook, set temperature to 180℉ (200C) and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 5

  Place duck legs directly on the grill grate and cook 30 minutes until skin begins to brown.

  00:30

  180 ˚F / 82 ˚C

• Step 6

  Raise the temperature to 225℉ (105 C). Transfer duck legs to a deep cast iron pan and pour in melted duck fat. Make sure it’s enough to cover the duck legs.

  225 ˚F / 107 ˚C

  Ingredients

  • 6 Cup melted duck fat

• Step 7

  Add thyme, bay, and garlic. Place directly on the grill grate and cook 3 hours or until the fat is rendered and meat is tender.

  03:00

  225 ˚F / 107 ˚C

  Ingredients

  • 2 Sprig thyme

  • 1  bay leaf

  • 2 Clove garlic

• Step 8

  Store in duck fat for up to 1 month. Enjoy!