Smoked Duck Legs | Borniak Smoker | Meater

Pierce the skin of the duck legs in a few places to help render the fat and crisp the skin.

Season the duck legs with sea salt and black pepper.

Set up the duck legs skin side down on a grate over a tray in the Borniak smoker.

Use a Meater thermometer to monitor the temperature of the duck legs while smoking.

Smoke the duck legs until they are cooked through and crispy.

Glaze the duck legs with a honey and chili mixture, applying a couple of coatings.

Remove the duck legs from the smoker and let them rest before serving.

Slice a piece off to taste and enjoy the flavors.

Equipment Needed

Spice Level:

Allergens