Smoky Grilled Duck Legs - Oregon Style

Introduction

Inspired by the rugged flavors of the Pacific Northwest, this Cascadia-style grilled duck legs recipe brings out the rich, smoky essence of Oregon with every bite. Using the Arteflame grill, we reverse sear the duck legs to lock in all their juices, grilling them to perfection with the full power of the open flame and solid steel flat cooktop. There's no better way to unlock complex flavors than grilling with wood fire and searing at 1,000°F on the center grill grate.

Ingredients

• 4 duck legs, skin on
• 1 tbsp kosher salt
• 2 tsp cracked black pepper
• 1 tsp smoked paprika
• 2 tsp ground juniper berries (optional, but very Oregon)
• 1 tbsp brown sugar
• 3 tbsp melted butter
• Fresh thyme sprigs
• 2 cloves garlic, minced
• Chopped parsley, for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins and light the paper.
4. Let the fire build for about 20 minutes until the grill top and center grate are hot and ready to cook.

Step 2: Prepare the Duck Legs

1. Pat dry each duck leg with a paper towel.
2. Mix together the salt, pepper, smoked paprika, brown sugar, and ground juniper berries in a small bowl.
3. Rub the duck legs generously with the dry seasoning mix on all sides.
4. Brush with melted butter and let rest while the grill heats.

Step 3: Sear on the Center Grate

1. Once the center grill grate reaches 1,000°F, place the duck legs skin-side down on the grate.
2. Sear for about 2 minutes per side to lock in the juices and get that steakhouse-quality crust.
3. Use tongs to flip carefully; don’t pierce the meat to keep the juices inside.

Step 4: Finish Cooking on the Flat Top Griddle

1. Move the seared duck legs to the flat cooktop, positioning them about halfway between the center and edge for medium-high heat.
2. Add garlic and sprigs of thyme directly to the hot griddle near the duck to infuse flavor.
3. Cook, turning occasionally and basting with more melted butter, until internal temperature reaches 150°F.
4. Remember, remove the duck legs at 150°F, as they'll continue cooking off the grill to reach a perfect 165°F.

Step 5: Rest and Serve

1. Let the duck legs rest for 10 minutes on a cutting board, loosely tented in foil.
2. Sprinkle with fresh chopped parsley and serve directly from the board for a rustic presentation.

Tips

• Always sear on the 1,000°F center grate to lock in duck's natural juices and flavor.
• Use butter instead of oil for a richer flavor and better browning.
• Utilize the gradient heat zones of the flat top to manage temperature precisely.
• Grill vegetables or your side dishes on the outer ring while duck cooks in the center zone.
• Cooking over wood fire adds layers of smokiness—use local Oregon woods like alder or apple for authenticity.

Variations

1. Cherry Glazed Duck: Brush with a tart cherry reduction during the final 5 minutes of cook time for a sweet and smoky twist.
2. Spicy Maple Duck: Add cayenne to the spice rub and drizzle with Oregon maple syrup post-grill.
3. Coffee Rubbed Duck: Mix finely ground coffee into your rub for deep, earthy flavors.
4. Asian-Inspired Duck: Swap the rub for five-spice powder and soy glaze for a Cascadia-meets-Pacific Rim flavor.
5. Herb Crusted Duck: Press in finely chopped rosemary, sage, and thyme before searing for a herbaceous crust.

Conclusion

Grilling these Oregon-inspired duck legs on an Arteflame grill is more than cooking—it's an experience. With reverse searing, smoky richness, and a flavorful butter baste, this dish transforms ordinary grilling into Pacific Northwest gourmet. And with the Arteflame’s versatile flat top, everything from veggies to garnishes can be grilled simultaneously for a feast that's as efficient as it is delicious.

Best Pairings

• Grilled wild mushrooms (try morels or chanterelles)
• Roasted fingerling potatoes with rosemary on the flat top
• Charred Brussels sprouts with bacon bits
• Pinot Noir from the Willamette Valley
• Sourdough bread grilled crispy with butter