8
whole duck legs, each 6 to 8 ounces, trimmed of excess fat
Special Equipment
5 apple wood chunks, unsoaked
Instructions
01
Prepare the grill for indirect cooking over medium heat (about 325°F) 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.
Ingredients
Instructions
the Ingredients
Glaze
¼ cup
orange marmalade
¼ cup
fresh orange juice
¼ cup
mirin
2 tablespoons
hoisin sauce
½ teaspoon
crushed red pepper flakes
Rub
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
Special Equipment
5 apple wood chunks, unsoaked
Instructions
01
Prepare the grill for indirect cooking over medium heat (about 325°F) 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.