Step

• 1

  The night before you plan to cook, mix together salt, pepper, sugar and thyme. Pat duck legs dry and rub with mixture. Place duck legs on cooling rack in a pan and place in fridge overnight.

• 2

  Remove duck legs from fridge, rinse with cold water and pat dry with paper towels.

• 3

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• 4

  Place a large cast iron pan on grill and allow to preheat for 15 to 20 minutes. Add enough oil to coat bottom of pan.

• 5

  Place duck legs skin side down in pan, close lid and cook for 10 to 15 minutes, or until skin is crisp and mahogany colored.

  500 ˚F / 260 ˚C

  00:15

• 6

  Flip over and cook for another 5 minutes. Turn duck legs back over so fat side is facing up

  500 ˚F / 260 ˚C

  00:05

• 7

  Add all the aromatics, red wine, and then enough stock to cover duck 3/4 of the way.

• 8

  Turn grill down to 350℉ and braise duck legs uncovered for 2 hours or until very tender.

  350 ˚F / 177 ˚C

  02:00

• 9

  The last 20 minutes of cooking, reduce Traeger to 180℉.

  180 ˚F / 82 ˚C

  00:20

• 10

  Remove duck legs to platter and tent with foil to keep warm.

• 11

  To make a sauce, strain braising liquid into a saucepan and reduce until slightly thickened.

• 12

  Season with salt and pepper to taste. Serve with sauce, grilled carrots, radish, spring onions or vegetables of choice. Enjoy!