03/01/2021
Smoked Duck Legs with Roast Nectarines and Cherries
Spiced and smoky duck legs with roasted summer fruit is just divine.
Although this recipe requires a smoker, you can slow roast the duck in the oven too.
Serves:
4
Prep Time: 30 minutes (plus standing time)
Cooking Time: 4 hours approx
Ingredients
- 4 duck legs, trimmed of excess fat
- 250g nectarines, cut into wedges
- 125g cherries on stem
- 2 teaspoons dark brown sugar
- 1/2 teaspoon salt
- 2 teaspoons fresh thyme leaves
- freshly ground black pepper, to taste
- SPICE RUB
- 1 tablespoon fine salt
- 1 tablespoon ground cumin
- 2 teaspoons garlic salt
- 2 teaspoons paprika
- 1 teaspoon cinnamon
- 1 teaspoon freshly ground black pepper
Method
- Combine all the ingredients for the spice rub together. Coat the duck legs all over with the spice rub and allow to stand at room temperature for 1 hour (or refrigerate overnight and bring to room temperature before cooking). Set smoker to 120°C and smoke duck for 1-2 hours until internal temperature reaches 82°C*. Place in a pan, cover with foil and stand for at least 30 minutes. At this point the duck is ready to eat but if you want to achieve fall-off-the-bone tenderness, then cook covered a further 2 hours at 120°C (either in the smoker or transfer to the oven). Serve with Roasted Nectarines and Cherries.
- ROASTED NECTARINES AND CHERRIES Arrange nectarines and cherries onto a baking paper lined oven tray and sprinkle with sugar, salt and thyme. Season with pepper. Roast at 220°C for 20 minutes. May be served warm or allowed to cool before serving.
Tips
- *The length of cooking time will vary with your smoker and how consistent the temperature. I use a Traegar smoker that automatically sustains the temperature and the duck is usually ready in an hour.
- SERVING SUGGESTION This duck is also delicious served with my Freekah and Pomegranate Salad. https://www.naomicrisante.com.au/foodcentric/recipe/freekah-and-pomegranate-salad/
New Recipes
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
You may also like
- Main Courses ·
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
- Main Courses ·
Chicken and Fennel Paella Verde
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
- Main Courses ·
Mexi-Bake
This easy tex-mex flavoured bake makes for a satisfying midweek dinner and also freezes well.
- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.
- Mains & Accompaniments ·
Heirloom Tomato, Zucchini and Manchego Tart
A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.
- Breakfast & Brunch ·
Hash Brown Brekkie Nests
A cute and tasty brekkie idea that will make anyone's morning!
- Savouries ·
Pumpkin, Pecan and Parsley Swirls
Give these little savoury swirls a whirl!