Missouri-Style Smoked Duck Legs on Arteflame Grill

Introduction

Missouri-style smoked duck legs are a fantastic way to enjoy rich, flavorful duck with a crispy exterior and juicy interior. By using the Arteflame grill, we take advantage of its high-heat center grill grate to sear the duck legs to perfection while slow-cooking them on the surrounding flat cooktop. The result? A beautifully smoked, tender duck leg with crispy, irresistible skin.

Ingredients

• 4 duck legs
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• 1/2 tsp cayenne pepper (optional, for heat)
• 2 tbsp butter
• Applewood or hickory wood for smoking

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: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and allow the fire to burn.
4. Wait about 20 minutes for the grill to reach cooking temperature.

Step 2: Season the Duck Legs

1. Pat the duck legs dry with a paper towel.
2. In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.
3. Rub the seasoning mix evenly over the duck legs.

Step 3: Smoke the Duck Legs

1. Place the seasoned duck legs on the outer edge of the flat cooktop, where the temperature is lower.
2. Add applewood or hickory wood to the fire for smoking.
3. Let the duck legs smoke slowly for about 45-50 minutes, turning occasionally for even cooking.

Step 4: Sear for Crispy Skin

1. Move the smoked duck legs to the center grill grate.
2. Place 1 tbsp of butter on each leg and sear them for about 2-3 minutes per side until the skin is crispy.
3. Use a meat thermometer to check for an internal temperature of 165°F (remove at 150°F to allow for carry-over cooking).

Step 5: Rest and Serve

1. Remove the duck legs from the grill and let them rest for 10 minutes before serving.
2. Serve hot with your favorite sides!

Tips

• Always let meat rest to retain juices.
• Use real firewood for the best smoky flavor.
• Adjust grill placement to control heat exposure.

Variations

1. Asian-Inspired Duck: Substitute paprika with Chinese five-spice powder and brush with hoisin sauce before serving.
2. Maple Glazed: Add a maple syrup glaze during the last 10 minutes of cooking for a sweet and savory flavor combination.
3. Spicy Cajun: Use Cajun seasoning with extra cayenne for a bold, spicy twist.
4. Smoky Bourbon: Mix a splash of bourbon into melted butter and brush over the legs while cooking.
5. Herb-Infused: Add fresh thyme and rosemary to the seasoning blend for a more aromatic profile.

Best Pairings

• Grilled sweet potatoes
• Sautéed Brussels sprouts with bacon
• Creamy mashed potatoes
• Charred corn salad
• A full-bodied red wine like Pinot Noir

Conclusion

Cooking Missouri-style smoked duck legs on the Arteflame grill is an excellent way to enjoy flavorful, tender, and crispy duck. By using firewood for smoking and high-heat searing for crispiness, this dish has the perfect balance of texture and taste.