Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?

share|improve this question
    
Someone edit the title to reflect that the question is about LEGS. –  Chris Cudmore Jul 20 '10 at 15:09
    
Edit made. Good call. –  Alan Jul 22 '10 at 1:44

2 Answers 2

up vote 4 down vote accepted

I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.

If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil.

As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.

share|improve this answer

To grill a duck.

Poke through the skin at 1 inch intervals so that the fat can drain easily. Use a drip pan filled with water directly underneath the duck to prevent flareups (make sure fire is not directly underneath the drip pan). Roast at 325 for 2-3 hours. Make sure internal temp is at least 165. Skin should be thin and crispy.

share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.