Ingredients
6 Duck Legs
1 Package fresh Thyme
1 Package fresh Rosemary
Apple Chunks
Hickory Chips
Lump Charcoal
Brown Sugar
Kosher Salt
Black Pepper
1 Head of Garlic cut in half lengthwise.
1 qt of Duck Fat, or 2 lbs of Unsalted Butter
Method
Prepare Duck legs by cutting the tendons from the bottom of the leg bone all the way around the leg. Then liberally season them with Kosher Salt, Brown Sugar, and fresh Cracked Black Pepper. Let rest on a counter for about an hour.
Start the smoker using just the charcoal to start. Once a good amount of the embers have ignited, put in the Garlic head and duck legs (skin side up), and throw onto the coals 2 chunks of Apple Wood, and one sprig each (try to make equal amounts of each) of Thyme and Rosemary, regulate temperature for 225 degrees Fahrenheit {Put a tray underneath the legs to catch any drippings to be used later}. After 30 minutes, turn them over, and add another 2 chunks of Apple Wood, as well as the fresh Herbs again. Once the first hour has elapsed, add in 4-5 chips of Hickory Wood, and let heavy smoke pour out for at least 15 minutes. Remove everything from smoker.
In a stock pot, or Dutch oven add some Extra Virgin Olive Oil, and set to high heat. Once the oil has almost started to smoke. Add all the legs in with a cup of the herb sprigs, Garlic and stir and sear for at least a minute. Scrape any caramelization that has accumulated around the base and sides of the pan and Duck Fat or Butter. Bring to a gentle roll, and cook uncovered over medium low heat for another 30 minutes. (At this point, you can let the pot cool down, and these can be stored {immersed in the fat so that no meat is exposed} for up to a week.
Remove the legs from the pot, and put on a sheet pan with parchment paper on it, and roast at 450 degree Fahrenheit for 20-25 minutes and serve either whole legs, or break down the meat off the bone, and add it to anything you might like? Risotto, and Pasta dishes will be seriously enhanced with these gems!
Enjoy!
