Think duck is too fancy for your smoker? Think again. Our smoked duck legs are surprisingly easy to make and taste absolutely incredible.
We love smoking these meaty legs because they’re way more affordable than duck breast when we can find them, but pack in even more flavor and take less time than a whole smoked duck.
Cherry wood gives them a beautiful color and sweet smokiness that pairs perfectly with duck’s rich taste. After trying different woods and methods, we keep coming back to this simple approach that delivers juicy meat and crispy skin every time.
🔪 What You’ll Need
Ingredients
- Duck legs (bone-in, skin-on)
- Neutral oil, like Avocado oil or duck fat
- Kosher salt
- Black pepper
- Garlic powder
- Dried oregano
- Smoked paprika
- Ground allspice
- Brown sugar
- Orange juice or broth
Tools
- Pellet grill or smoker
- Cherry or apple wood chips or pellets – discover the perfect wood flavor pairings for grilling with our comprehensive guide.
- Meat thermometer
- Wire rack and sheet pan
- Paper towels
- Spray bottle (for spritzing)
📝 Step-by-Step Instructions
1. Prep the Duck
- Pat the legs dry.
- Rub with oil or duck fat.
- Mix spices; season the duck all over.
- Place uncovered on a rack over a baking sheet.
- Refrigerate for 2 to 12 hours to dry skin.
2. Preheat the Smoker
- Set smoker to 250°F.
- Add a drip pan for easier cleanup.
3. Smoke the Duck
- Place duck legs skin-side up on smoker grates.
- Smoke 2½–3 hours, spritzing halfway with orange juice or broth.
- Cook to an internal temperature of 170–175°F; the skin should be golden and crisp.
4. Rest and Serve
- Rest 10 minutes.
- Optional: Glaze with 1:1 orange marmalade + vinegar in the last 10 minutes for a sweet-tangy finish.
💡 Meat Nerd Tips
- Want crisper skin? Finish under the broiler or in a hot cast-iron pan.
- Use a Thermometer: 175°F is your sweet spot for juicy, tender duck.
- Don’t Skip the Rest: It redistributes juices for better texture.
🔁 Ingredient Swaps
- No duck fat? Use olive oil or ghee.
- No brown sugar? Try maple syrup in the rub.
- Low-sugar glaze? Swap marmalade for orange zest and vinegar only.
🍽️ What to Serve with Smoked Duck
- Roasted root vegetables or wild rice
- Orange-glazed carrots
- Cabbage slaw or mustard greens
- Cherry compote or cranberry relish and sliced oranges if you’re feeling fancy
🧊 Leftovers & Storage
- Fridge: Store in an airtight container, up to 3 days
- Freezer: Up to 2 months (wrap tightly)
- Reheat: In a 325°F oven or air fryer until warmed and skin is crispy again
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Smoked Duck Legs Recipe
Ready to try something beyond the usual BBQ suspects? Duck legs are easier than you think and taste absolutely incredible when smoked. Rich, tender meat with crispy skin that puts chicken to shame.
Ingredients
- 2 duck legs bone-in, skin-on
- 1 teaspoon avocado oil or your favorite cooking oil or duck fat
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon ground allspice
- 1 teaspoon brown sugar
- 1-2 tbsp orange juice or broth for occasional spritzing
Optional Glaze
- 1 tbsp orange marmalade
- 1 tbsp balsamic vinegar
Instructions
- Pat the duck legs dry with paper towels.
- Mix the salt, pepper, garlic powder, oregano, paprika, allspice and brown sugar together in a small bowl.
- Rub the legs with avocado oil to coat and hten liberally season with the spice mixture.
- Place the duck legs on a tray and let them rest uncovered in the fridge for at least 2 hours or overnight.
- Preheat your smoker to 250°F using cherry or apple wood chips. See our notes below for pellet, charcoal or gas grill set ups.
- Place the duck legs directly on the grill grate, skin side up. Close the lid.
- Smoke for 2½ to 3 hours, spritzing once halfway through with orange juice or broth.
- The duck is ready when internal temperature reaches 170–175°F and the skin is crisp.
- For extra flavor, glaze with a mix of orange marmalade and vinegar 10 minutes before pulling off the grill. Use caution as the high sugar in the marmalade can quickly burn.
- Rest for 10 minutes before serving.
Notes
- For a pellet smoker, for easy cleanup, line your drip tray or heat diffuser with foil before starting. Preheat your grill to 250° F and smoke the duck legs as directed above. We recommend a blend of Jack Daniel’s charcoal pellets and B&B championship blend for duck.
- For a charcoal grill: Set up your grill for indirect heat by arranging lit coals to one side of your grill. We recommend a charcoal chimney and all-natural fire starters to light your charcoal without any chemical flavors, along with Cowboy lump charcoal for the best flavor. Add a Western Wood Cherry chunk and you’re onto something magic. Once the coals are added, arrange the grill grate on top, cover the lid, and adjust the air vents so the grill can preheat to 250°F. When the smoke is clean and wispy, add the duck legs and smoke as directed.
- For a gas grill: Start by lighting all the burners and allowing it to preheat for 10 to 15 minutes. Then create a two-zone fire by turning off 2 of the 3 (or 3 of the 4 burners) and adjusting the heat to allow the grill to reach to 250°F. For added smoky flavor, add a smoker box filled with cherry wood chips. When the wood chips are smoking, add the duck and smoke as directed. Use caution as wood chips can cause flare-ups, and be ready to add fresh wood chips every 35 to 40 minutes.
Nutrition
Serving: 1g | Calories: 451kcal | Carbohydrates: 4g | Protein: 46g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 197mg | Sodium: 1354mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 4mg
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❓ Recipe FAQs
How long do duck legs take to smoke?
About 2½ to 3 hours at 250°F, until they reach 175°F internally, plus a few minutes for resting.
What internal temp should duck legs be?
170–175°F is ideal for juicy meat with crisp skin.
Can I smoke frozen duck legs?
Thaw fully before smoking for even cooking and texture.
What if my duck skin isn’t crisp?
Flash it under a broiler for 2–3 minutes or sear skin-side down in cast iron.
Do I need to score the skin first?
No, drying the skin in the fridge helps it crisp naturally during smoking.
Can I use different wood chips?
Yes, though cherrywood and applewood provide a mild, fruity smoke that pairs beautifully with duck.
