Swedish Charcoal-Grilled Duck Legs with Lingonberry Sauce

Introduction

Experience the rich flavors of Sweden with this Nordic-style grilled duck leg recipe. Perfectly seared on the Arteflame grill and paired with a tangy lingonberry sauce, this dish delivers an exquisite balance of smoky, juicy meat and a slightly sweet, tart finish. Grilled to perfection using the reverse searing method, every bite of this dish is irresistibly juicy and unbelievably delicious.

Ingredients

• 4 duck legs
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground allspice
• 2 tbsp unsalted butter
• 1 cup lingonberry jam
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 1/2 tsp cinnamon
• 1/2 cup water

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the napkins and let the fire build. Wait about 20 minutes until the grill reaches searing temperature.

Step 2: Season the Duck Legs

1. Pat the duck legs dry with paper towels.
2. Season both sides with salt, black pepper, and ground allspice.

Step 3: Sear the Duck Legs

1. Place the duck legs skin-side down on the center grill grate to sear at 1,000°F for about 2 minutes.
2. Flip and sear the other side for another 2 minutes.

Step 4: Finish Cooking on the Griddle

1. Move the seared duck legs to the flat cooktop away from the high heat.
2. Cook for 20-25 minutes, flipping occasionally, until the internal temperature reaches 15°F below your target temperature.
3. Remove from grill and let rest for 10 minutes.

Step 5: Prepare the Lingonberry Sauce

1. Add lingonberry jam, red wine vinegar, honey, cinnamon, and water to the flat cooktop.
2. Stir continuously until the sauce is well combined, heated through, and slightly thickened.

Step 6: Serve

1. Plate the grilled duck legs and drizzle with the lingonberry sauce.
2. Serve immediately and enjoy!

Tips

• For extra crispy skin, pat the duck legs very dry before seasoning.
• Always remove the meat from the grill when the internal temperature is 15°F below your desired doneness.
• Use a meat thermometer to ensure perfect cooking.
• Let the duck legs rest before slicing to retain juices.
• Adjust the seasoning of the sauce to your preference—add more honey for sweetness or more vinegar for tanginess.

Variations

1. Smoky Maple Glaze: Swap the lingonberry sauce for a smoky maple glaze made from maple syrup, smoked paprika, and Dijon mustard.
2. Orange Zest Infusion: Add fresh orange zest and juice to the lingonberry sauce for a citrusy flavor boost.
3. Garlic-Herb Marinade: Marinate the duck legs in garlic, thyme, rosemary, and olive oil before grilling.
4. Spicy Pepper Kick: Add red pepper flakes and a dash of sriracha to the lingonberry sauce for extra heat.
5. Berry Medley Sauce: Mix cranberries, blueberries, and lingonberries for a multi-berry sauce variation.

Best Pairings

• Crispy roasted potatoes for a hearty side
• A fresh arugula salad with lemon vinaigrette
• Grilled asparagus for an earthy contrast
• A glass of bold red wine like Syrah or Malbec
• Swedish rye bread to soak up the sauce

Conclusion

Grilled to perfection using the Arteflame grill, these Swedish-style duck legs with lingonberry sauce offer a balance of savory, smoky, and slightly sweet flavors. The reverse-searing method ensures a juicy bite every time. Give this recipe a try and impress your guests with a gourmet meal straight from the grill.