Crispy Smoked Duck Legs

 

Ingredients: 

2 duck legs

Chinese 5 spice

Duck Fat

Sauce Ingredients: 

2 TBSP olive oil

1 TBSP garlic paste

1 TBSP ginger paste

1/2 cup orange marmalade

1/4 cup rice wine vinegar

a few dashes of fish sauce

Salt

Chili powder (to taste)

Hot smoked paprika (to taste)

Directions: 

1. Remove duck legs from package. Dry off with paper towels and set in a small 8-inch oven safe / grill safe pan. 

2. Using the tip of a sharp knife or skewer, poke many holes in the skin all around the duck leg. Be sure to poke only the skin, not the meat. 

3. Sprinkle the skin and underside of the meat with Chinese five-spice. 

4. Set skin side up and place in the fridge for 8 hours before cooking. This will allow some moisture to evaporate and the skin to get crispy during cooking. 

5. Preheat the oven or smoker to 250 degrees. Place the duck legs in a small baking pan and pour the duck fat all around. The fat should come up 3/4 on the duck leaving the top skin exposed. 

6. Cook for 2 hours and 30 minutes at 250 degrees. 

7. Remove the duck from the fat and move to a wire rack above a sheet pan and crank up the oven to 400 degrees.  Cook for another 15 minutes to crisp the skin. 

8. Remove from the oven and let rest for 5-10 minutes. Brush with desired sauce and serve with extra sauce. 

Wine pairing: 

Kelham

Merlot

Oakville, CA

2005

*This wine has the perfect amount of spice and pepper on the finish to complement the duck!