Steps

• Step 1

  In a medium bowl combine salt, garlic paste, thyme, shallot, bay leaf, and citrus zest. Cover duck legs with salt mixture and set in the fridge covered overnight.

  Ingredients

  • 1/4 Cup kosher salt

  • 4 Clove garlic paste

  • 1 Tablespoon chopped thyme

  • 1/4 Cup finely chopped shallot

  • 1  bay leaves, crushed

  • 1  orange zest

  • 1  lemon zest

  • 6  duck legs

• Step 2

  Remove duck legs from salt mixture, rinse and pat dry. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 3

  Place duck legs directly on the grill grate and smoke 4-5 hours or until the meat easily shreds and pulls from the bone.

  05:00

  180 ˚F / 82 ˚C

• Step 4

  To make the polenta: Bring the chicken stock to a boil in a medium saucepan over medium high heat. When boiling, pour in the polenta while whisking to work out any lumps. Reduce to a simmer and cook until the polenta grain is al dente. Add a little more chicken stock or water if the polenta begins to look too dry. Season with kosher salt and stir in butter. Keep warm.

  Ingredients

  • 1/2 Cup chicken stock

  • 1 Cup Polenta, Coarse Ground

  • To Taste kosher salt

  • 2 Tablespoon unsalted butter

• Step 5

  For the mushrooms: Melt butter in a medium cast iron over high heat. Add sliced mushrooms and cook until lightly browned and slightly crispy. Add chicken stock and salt and pepper and transfer to the grill set to 350℉ and cook 20-30 minutes while duck legs rest. Finish with fresh chopped thyme.

  00:30

  350 ˚F / 177 ˚C

  Ingredients

  • 2 Tablespoon unsalted butter

  • 3 Cup wild mushrooms

  • 1/2 Cup chicken stock

  • To Taste Salt

  • To Taste Pepper

  • 1/2 Tablespoon thyme leaves, finely chopped

• Step 6

  To serve, spoon polenta in the bottom of a medium serving dish. Add wild mushrooms over polenta and top with tender duck legs. Finish with additional fresh thyme and a sprinkle of sea salt. Enjoy!