Recipes in the world of Flavilo

Smoked BBQ duck legs served

Smoked BBQ Duck Legs

Smoked BBQ duck legs are a special dish that combines the rich flavor of duck with classic American BBQ techniques. Slow smoking keeps the duck meat tender and juicy, while the BBQ glaze adds a unique, sweet and smoky flavor. Duck is traditionally popular in European and Asian cuisines, but it is also gaining ground in the American BBQ world. The smoke from applewood or hickory particularly enhances the natural flavor of the duck, while the combination of honey and smoked paprika creates a unique taste. This dish is an ideal choice for an authentic BBQ party, family barbecue or even a festive table. If you want a truly authentic BBQ experience, serve with grilled vegetables and a portion of coleslaw!

Prep Time 30 min
Preparation 4 hr
Total 4 hr 30 min
820 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Duck Legs
⭕ 2 tsp Salt
⭕ 1 tsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Hungarian Sweet Paprika
⭕ 1 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 250 ml BBQ Sauce
⭕ 1000 g Smoking Wood (Oak, Hickory, or Applewood)

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    Preparation Steps

    1

    Wash the duck legs, then pat them dry with paper towels.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Thoroughly rub the mixture all over the duck legs.

    3

    Refrigerate the duck legs for at least 4 hours to allow the flavors to penetrate.

    4

    Preheat your smoker or grill to 230-250°F (110-120°C) and prepare your chosen smoking wood for the desired aroma.

    5

    Place the duck legs on the smoker rack and smoke for 3-4 hours, or until their internal temperature reaches 165°F (75°C).

    6

    In a small bowl, whisk together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    7

    Once the duck legs reach an internal temperature of 165°F (75°C), brush them with the glaze. Continue to smoke for an additional 30-40 minutes, or until the internal temperature reaches 176°F (80°C).

    8

    Remove the duck legs from the smoker and let them rest for at least 15 minutes to allow the juices to redistribute.

    9

    Serve with grilled vegetables, a fresh salad, or roasted potatoes.