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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Slow-Roasted Duck Legs with Hoisin-Orange Glaze

  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    1 h

Serves 4
Prep Time
10 min.
Grilling Time
1 h

the Ingredients

20151023095350 Wtg Poultry 12


  • 85 grams orange marmalade
  • 60 milliliters fresh orange juice
  • 60 milliliters mirin
  • 2 tablespoons hoisin sauce
  • ½ teaspoon crushed red pepper flakes


  • 2 teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ¾ teaspoon Chinese five spice
  • 8 whole duck legs, each 170 to 225 grams, trimmed of excess fat

Special Equipment

  • 5 apple wood chunks, unsoaked


  • 01 Prepare the grill for indirect cooking over medium heat (about 165ºC) using the ring-of-fire configuration. (For a charcoal grill, the coals are arranged in a ring on the charcoal grate, with an empty area in the center. For a gas grill, use the standard indirect cooking preparation.)
  • 02 In a small saucepan over medium-high heat on the stove, combine the glaze ingredients. Bring to a simmer to melt the marmalade and then remove from the heat.
  • 03 In a small bowl combine the rub ingredients, and then season the duck evenly with the rub.
  • 04 Brush the cooking grate clean. Add the wood chunks to the charcoal (or to the smoker box of a gas grill, following manufacturer's instructions). When the wood begins to smoke, cook the duck, skin side up, over indirect medium heat, with the lid closed, until the duck is evenly browned and crispy and is fully cooked, about 1 hour. During the last 15 to 20 minutes of grilling time, turn and baste the duck with the glaze every 5 to 10 minutes. Serve warm.

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