Feb 6, 2012

Slow-Roasted Duck Legs with Hoisin-Orange GlazeRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 0 stars

Login to Write a Review

Grocery List

Meat / Poultry / Seafood

  • 8 whole duck legs, each 6 to 8 oz

Oil and Spices

  • 0.75 tsp Chinese five spice
  • 0.5 tsp crushed red pepper flakes
  • 0.75 tsp freshly ground black pepper
  • 2 tsp kosher salt


  • 2 tbsp hoisin sauce
  • 0.25 cup orange marmalade

Wine / Beer / Spirits

  • 2 fl oz mirin


  • 2 fl oz fresh orange juice

Special Equipment

  • 5 apple wood chunks



  • ¼ cup orange marmalade
  • ¼ cup fresh orange juice
  • ¼ cup 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 6 to 8 ounces, trimmed of excess fat


  1. Prepare the grill for indirect cooking over medium heat (about 325°F) using the ring-of-fire configuration.

  2. In a small saucepan over medium-high heat, combine the glaze ingredients. Bring to a simmer to melt the marmalade and then remove from the heat.

  3. In a small bowl combine the rub ingredients and then season the duck evenly with the rub.

  4. Brush the cooking grate clean. Add the wood chunks to the charcoal. When the wood begins to smoke, cook the duck, skin side up, over indirect medium heat, with the lid closed as much as possible, 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.

Be the first to write a review.

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Slow-Roasted Duck Legs with Hoisin-Orange Glaze