Smoked Duck Confit on a Pellet Grill

duck fat

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option and can be used for confit.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs are a leaner and more affordable alternative.

Make a dry brine with 3 teaspoons of kosher salt, 1 clove of minced garlic, thyme, and crushed bay leaves.

Rinse and dry the duck legs, trimming off excess fat and flaps.

Use a Jacquard to make holes in the duck skin to help render fat.

Rub the dry brine all over the duck legs and refrigerate for 16 hours.

After brining, remove the duck legs from the fridge and let them sit for an hour.

Preheat the Traeger grill to 170-180°F (77-82°C) and place the duck legs on the grill for 30-45 minutes to infuse smoke.

Increase the Traeger temperature to 275°F (135°C) and prepare to cook the duck legs in duck fat.

Melt duck fat and submerge the duck legs in it, adding fresh thyme, rosemary, and crushed garlic cloves.

Cook the duck legs in the Traeger at 275°F for about 2.5 to 3 hours, covering after the first hour.

Check the temperature of the duck legs, aiming for around 200°F (93°C) for tenderness.

Let the duck legs rest in the pot after cooking for 2.5 hours, then refrigerate overnight in the duck fat.

The next day, let the duck legs come to room temperature before removing them from the fat.

Preheat the oven to 425°F (218°C) and place the duck legs on a rack in a pan with water to prevent scorching.

Crisp the duck skin in the oven, keeping an eye on it to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens