Recipes

Slow-Roasted Duck Legs with Hoisin-Orange Glaze

Preparation & Cooking Time:
Serves:

Ingredients

Recipe from Weber's Way to Grill™ by Jamie Purviance

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

Method

  1. Prepare the grill for indirect cooking over medium heat (about 325°F) using the ring-of-fire configuration.

  2. In a small saucepan over medium-high heat, combine the glaze ingredients. Bring to a simmer to melt the marmalade and then remove from the heat.

  3. In a small bowl combine the rub ingredients and then season the duck evenly with the rub.

  4. Brush the cooking grate clean. Add the wood chunks to the charcoal. When the wood begins to smoke, cook the duck, skin side up, over indirect medium heat, with the lid closed as much as possible, 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.