Arkansas Maple-Marinated Duck Legs on the Arteflame

Introduction

Get ready to experience true outdoor cooking with Arkansas-style maple-marinated duck legs, slow-grilled to perfection on the Arteflame grill. The rich flavors of wild duck enhanced with a sweet and savory maple glaze bring out the true essence of open-fire grilling. This step-by-step guide will ensure your duck legs are juicy and full of incredible smoky taste while using the unique high-heat searing capabilities of the Arteflame grill.

Ingredients

• 4 wild duck legs
• 1/3 cup pure maple syrup
• 3 cloves garlic, minced
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 cup melted butter (for cooking)
• 2 tbsp apple cider vinegar
• 1 tsp kosher salt

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins inside the grill, stack firewood on top, and light the paper.
3. Allow the grill to heat for about 20 minutes until the flat cooktop reaches an even heat, with the center grill grate reaching a searing 1,000°F.

Step 2: Marinate the duck legs

1. In a bowl, whisk together maple syrup, garlic, Dijon mustard, soy sauce, apple cider vinegar, smoked paprika, salt, and black pepper.
2. Place the duck legs in a shallow dish and coat them thoroughly with the marinade.
3. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavor.

Step 3: Searing the duck legs

1. Remove the duck legs from the marinade and pat them dry.
2. Place them on the center grill grate for a high-heat sear at 1,000°F.
3. Sear each side for 1 to 2 minutes to lock in juices and create a beautiful crust.

Step 4: Slow grilling to perfection

1. Move the seared duck legs to the griddle surface surrounding the grill grate.
2. Brush them with melted butter for added richness.
3. Slow cook them, turning occasionally, for about 25-30 minutes until they reach an internal temperature of 165°F.

Step 5: Resting and serving

1. Remove the duck legs when they are 15°F below the desired internal temperature (approximately 150°F).
2. Let them rest for 10 minutes; they will continue to cook slightly.
3. Serve hot with your favorite grilled vegetables and rustic bread.

Tips

• For extra crispiness, brush the skin with a little extra butter every 10 minutes.
• Use a meat thermometer to ensure the perfect doneness.
• Place vegetables like Brussels sprouts or sweet potatoes on the griddle alongside the duck legs to grill everything at once.
• Let the duck rest for a few minutes after cooking to lock in the juices.

Variations

• Smoky Bourbon Duck: Replace maple syrup with bourbon and add a touch of brown sugar for a deeper, smokier glaze.
• Spicy Honey Duck: Swap maple syrup for honey and add a teaspoon of cayenne pepper for some heat.
• Asian-Inspired Duck: Use hoisin sauce instead of maple syrup and garnish with sesame seeds and green onions.
• Garlic Herb Butter Duck: Skip the maple syrup and coat the duck legs with a mixture of garlic, rosemary, and thyme-infused butter.
• Citrus-Glazed Duck: Add orange zest and a splash of orange juice to the marinade for a bright, citrusy flavor.

Conclusion

With the Arteflame grill, cooking Arkansas-style maple-marinated duck legs has never been easier or more flavorful. The high-heat searing locks in juices while the griddle’s even heat distribution ensures perfect doneness. Whether you're cooking for a special occasion or simply enjoying a weekend barbecue, this recipe will impress every time.

Best Pairings

• Grilled asparagus with lemon zest
• Butter-glazed sweet potatoes
• Rustic sourdough bread
• A glass of full-bodied red wine like Pinot Noir