Smoked Duck Legs

Smoked Duck Legs

Simple savory Smoked Duck Legs are on the menu this summer! Oregano and thyme spice these legs up in a delicious dry rub. We recommend smoking these duck legs with Brussels sprouts as a side and serving with a cool glass of lemonade.

Developed by Darla Gagnon in the Research & Development Kitchen of Maple Leaf Farms. Check out this recipe on our #SmokeThatDuck series on Facebook, Instagram & Tiktok.

Ingredients

  • 1

    6 Duck Legs, Defrosted

  • 2

    1/2 Cup Kosher Salt

  • 3

    1/4 Cup Garlic Powder

  • 4

    1/4 Cup Black Pepper

  • 5

    1/4 Cup Fennel Seed, Cracked

  • 6

    1/3 Cup Dried Thyme

  • 7

    1/3 Cup Dried Oregano

Directions

  • 1

    Set smoker to preheat to 2000F and add in wood chips (we recommend Applewood).

  • 2

    Prepare dry rub by combining all ingredients and set aside.

  • 3

    Lay Duck Legs skin-side up on cutting board. Sprinkle on desired amount of dry rub all over the front and back of the Duck Legs. Press to adhere. Transfer to refrigerator and allow to set for 2 hours.

  • 4

    Once smoker is hot place duck on grate and smoke for 3 hours.

  • 5

    Remove duck legs from smoker and place into oven set at 4000F for 10 - 15 minutes to render any remaining fat.

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Prep Time: 2 Hours
Cook Time: 3 Hours
Ready Time: 5 Hours
Servings: 6