Recipe Category: Main Courses
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.
|Preparation Time:||30 minutes (plus standing time)|
|Cooking time:||4 hours approx|
- 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 cuin
- 2 teaspoons garlic salt
- 2 teaspoons paprika
- 1 teaspoon cinnamon
- 1 teaspoon freshly ground black pepper
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.
*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.
This duck is also delicious served with my Freekah and Pomegranate Salad.
Recipe Type: Christmas