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bought some duck legs to grill ... now what

pantsypants
pantsypants Posts: 1,191
in EggHead Forum
looking for some suggestions/ recipies for duck legs ....

anyone ?
thanks

Toronto
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Comments

  • CPARKTX
    CPARKTX Posts: 2,095
    Dark (Asian) sesame oil adds a nice rich flavor. I'd go indirect at 400-ish or raised direct as high as you can go, may put out a lot of fat.
    LBGE & SBGE.  Central Texas.  
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  • pantsypants
    pantsypants Posts: 1,191
    awesome !
    would you smoke them ?
    Toronto
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  • Little Steven
    Little Steven Posts: 28,817
    Dude, if you don't need to cook them tonight, confit them. Cover them in salt, garlic, thyme and crushed juniper berries. Put them in a container with weight on them for two days. Remove, rinse, dry and cook them 10 hours submerged in olive oil (duck fat is better) at 200*. Cool, let the fat semi solidify and remove the legs. Then grill rippin hot just for colour.

    Steve 

    Caledon, ON

     

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  • pantsypants
    pantsypants Posts: 1,191
    Steve,
    I was planning to cook them tomorrow night .

    can i mix the duck fat with olive oil ?

    also is there a way to cut down on the time ? i wont have 10 hours tomorrow to cook as i gotta get some work done


    also can you email me your recipie for chicken stock ? i cant stop thinking about it .
    thanks
    Toronto
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  • Little Steven
    Little Steven Posts: 28,817
    I can't post links in Firefox and I can't post at all in IE. Google How2Heroes and look for duck confit from The Butcher Shop in South Boston. You need at least a day in the cure. You could shorten the cook but you won't get there by tomorrow. Just do them raised indirect with a pan under with some mini or cut potatoes. Cook til 165* or higher. I'll shoot you an e-mail tomorrow with the stock method OK?

    Steve 

    Caledon, ON

     

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  • pantsypants
    pantsypants Posts: 1,191
    i will do them another day .
    As that method sounds the best

    Toronto
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