North Dakota Maple Glazed Grilled Duck Legs

Introduction

Get ready to transform your backyard into a North Dakota grilling paradise with these slow-grilled maple-glazed duck legs. Cooked to perfection on the Arteflame Grill, juicy duck legs are seared and then slow-cooked on the flat top while being basted with local maple syrup. The result? Crispy, caramelized skin and tender, flavorful meat with every bite. This recipe is all about mastering the reverse sear technique on the best grilling surface out there—all without using a lid, oven, or pans. If you're looking to impress guests or simply enjoy a rich, savory meal, this one's for you.

Ingredients

• 4 duck legs, skin on
• 1/2 cup pure North Dakota maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 3 tablespoons unsalted butter (for basting and searing)
• Salt and freshly cracked black pepper, to taste
• 3 paper napkins
• Vegetable oil (for lighting the grill)
• Hardwood firewood

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins with vegetable oil.
2. Place soaked napkins in the center of the Arteflame grill.
3. Stack hardwood firewood over the napkins.
4. Light the napkins and let the fire build.
5. Wait approximately 20 minutes until the center grate reaches over 1,000F and the flat top is hot (you’ll see rolling heat and a light smoke pull-up).

Step 2: Prepare the Duck Legs

1. Pat duck legs completely dry with paper towels.
2. Season all sides with salt and freshly cracked pepper.

Step 3: Sear the Duck for Maximum Flavor

1. Add 1 tablespoon of butter to the center grill grate once searing hot.
2. Place the duck legs skin side down for 2–3 minutes, pressing gently.
3. Flip and sear for another 2 minutes. The skin should be browned and crispy.

Step 4: Slow Cook on the Flat Griddle Cooktop

1. Move the duck legs to the outer flat griddle closer to the edge for lower heat cooking.
2. In a small bowl, mix maple syrup, Dijon mustard, and cider vinegar.
3. Baste the duck legs generously with the maple glaze using a heat-resistant brush.
4. Continue cooking, occasionally basting and turning, for 30–35 minutes. Use an instant-read thermometer to check internal temp.
5. Remove the duck legs from the grill when they reach 165F (they will continue to cook to 180F off-heat).

Tips

• Always dry your duck legs thoroughly for crispier skin.
• Use butter instead of oil for better flavor and sear quality.
• Check for hot and cool zones on your cooktop to avoid burning or undercooking.
• Pull meat 15°F before the desired doneness — it keeps cooking after removed from the heat.
• Rest the duck meat for 10 minutes before serving to lock in juices.

Variations

1. Spicy Maple Duck: Add 1 tablespoon of sriracha or hot honey to the glaze for a spicy kick.
2. Herb-Citrus Glazed Duck: Infuse the glaze with orange zest and fresh thyme for a bright, herbal twist.
3. Bourbon Maple Glazed Duck: Add 1 tablespoon of bourbon to the glaze for a smoky-sweet flavor profile.
4. Asian-Inspired Duck: Replace vinegar with rice vinegar and add a splash of soy sauce for an umami-rich glaze.
5. Smoked Paprika Maple Duck: Stir smoked paprika and a dash of cayenne into the glaze for earthy heat.

Best Pairings

• Side: Roasted root vegetables grilled on the outer edge of the flat top
• Drink: A full-bodied Pinot Noir or a local North Dakota apple cider
• Dessert: Grilled peaches with vanilla bean ice cream

Conclusion

This North Dakota Maple-Glazed Duck Leg recipe brings together the bold, rich flavors of duck and the sweetness of local maple syrup. Thanks to the Arteflame’s powerful searing capability and wide flat griddle, every layer of flavor comes alive on the grill—no oven or lid needed. Make this your go-to dish for impressing guests, celebrating a weekend feast, or elevating any outdoor cookout.