At a glance
Dry brine the duck legs overnight with salt, spice and orange zest, then smoke them at 275°F over cherry or apple wood for about 2 1/2 to 3 hours until the thigh reaches 180°F to 185°F. Crisp the skin over hot coals or in a very hot oven for a few minutes before serving.
Duck legs are made for the smoker. They have enough fat to stay juicy through a long cook, the dark meat loves smoke, and they are far cheaper than duck breasts. The challenge is the skin, which turns soft and rubbery at smoking temperatures unless you plan for it.
Dry brine overnight
Salting the legs the night before seasons the meat all the way through, and leaving them uncovered on a rack dries the skin, which is the key to crisping it later. Keep the rub light on the skin side, because spices and garlic can burn when you crisp it.
What temperature for duck legs?
Poultry is safe at 165°F (74°C), but duck legs, like turkey thighs, are full of connective tissue that needs higher temperatures to soften. Taking them to 180°F to 185°F gives you tender meat that pulls from the bone. A temperature of 275°F also helps render more fat from under the skin than a lower smoke would.
Getting crisp skin
Smoked duck skin is rarely crisp straight out of the smoker. A short blast of high heat at the end fixes that. Place the legs skin side down over hot coals for a few minutes, or in a very hot oven. Stay close, because the rendered fat can flare up quickly. The same approach works for smoked chicken and our smoked Cornish hens.
Recipe
Smoked Duck Legs
- Prep
- 15 min
- Cook
- 3 hr
- Rest
- 10 min
- Total
- 3 hr 25 min plus overnight dry brining
- Makes
- 4 servings
- Smoker 275°F (135°C)
- Cook to 180°F to 185°F (82°C to 85°C)
- Crisp skin at 450°F (230°C) or over hot coals
Ingredients
- 4 duck legs, about 8 to 10 oz (225 to 280 g) each
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1/2 tsp Chinese five spice or ground coriander
- Zest of 1 orange
- 2 garlic cloves, finely grated
- Fresh thyme, to serve
Equipment
- Smoker
- Cherry or apple wood
- Instant read thermometer
- Wire rack
Method
- Pat the duck legs dry. Mix the salt, pepper, five spice, orange zest and garlic and rub it all over the meat side and lightly on the skin.
- Place the legs skin side up on a rack over a tray and refrigerate uncovered overnight to dry the skin.
- Heat the smoker to 275°F (135°C) with cherry or apple wood.
- Smoke the legs skin side up for about 2 1/2 to 3 hours, until the thickest part of the thigh reaches 180°F to 185°F (82°C to 85°C) and the meat feels tender.
- To crisp the skin, move the legs skin side down over hot coals for a few minutes, or into a 450°F (230°C) oven for 5 to 10 minutes, watching closely.
- Rest for 10 minutes and serve with orange slices and thyme.
Notes
- Pour off and strain the duck fat from the tray. It keeps for weeks in the fridge and makes excellent roast potatoes.
- Duck is safe at 165°F (74°C), but the legs are much more tender when taken to 180°F or above.
Serving ideas
Serve the legs whole with roast potatoes cooked in the saved duck fat, or shred the meat for tacos, salads or noodles with hoisin and cucumber. Leftovers keep for 3 to 4 days in the fridge.
Frequently asked questions
What wood is best for smoking duck?
Fruit woods such as cherry and apple complement duck without overpowering it. Hickory and oak work but are stronger.
Do I need to prick the duck skin?
Lightly pricking the skin, without piercing the meat, helps fat escape. It is optional with legs, which have less fat than a whole duck.
Can I smoke duck legs from frozen?
No. Thaw them fully in the fridge first so they cook evenly and the dry brine can work.