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Two seasoned and cooked duck legs garnished with chopped parsley on a white plate.
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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.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Resting Time10 minutes
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 451kcal
Author: Kita Roberts

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.
    Two raw duck legs coated with a dry spice rub are placed in a clear glass bowl.
  • 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.
    Two seasoned duck leg quarters placed side by side on a grill grate, ready to be cooked.
  • 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.
    Two seasoned, smoked duck leg quarters cooking on a metal grill.
  • 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