Name: Smoked Duck Leg Quarters
Ingredients: 1 charcoal grill; Kiln-dried hardwood (typically a mixture of oak, cherry, and ash); Old newspaper or magazine; 2 oz kosher salt; 2 oz Paul Family Farms maple sugar; 1 tbsp turmeric; 1 tbsp ground ginger; 1 tbsp ground coriander; 2 tsp ground cardamom; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp ground black pepper; 1 tsp ground allspice; 1 tsp ground cinnamon; 3 Jurgielewicz & Son duck leg quarters

Description

Pull out your smoker!

Ingredients

Scale

1 charcoal grill
Kiln-dried hardwood (typically a mixture of oak, cherry, and ash)
Old newspaper or magazine
2 oz kosher salt
2 oz Paul Family Farms maple sugar
1 tbsp turmeric
1 tbsp ground ginger
1 tbsp ground coriander
2 tsp ground cardamom
2 tsp smoked paprika
1 tsp garlic powder
1 tsp ground black pepper
1 tsp ground allspice
1 tsp ground cinnamon
3 Jurgielewicz & Son duck leg quarters

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Instructions

Start a fire using the kiln-dried hardwood and old newspaper. Once the fire is burning, mix all dry-rub ingredients together in a medium-size mixing bowl.
Rub duck leg quarters with generous amounts of rub. Once the fire is burnt down to coals, add 1 or 2 more logs to fire. Close the airflow dampers closest to the fire, and open the chimney damper 1⁄4 of the way. This will keep the fire burning, but not flaming, thus creating copious amounts of smoke, and an even temperature throughout the cooking process.
Once the temperature is at 250 degrees, place the duck legs on indirect heat (farthest away from the coals, and smoldering wood). Check the fire once every 30 minutes to see if an additional log is needed to maintain temperature and create more smoke.
The duck is done approximately 2 1⁄2 to 3 hours or when the skin starts to recede from the top of the leg. The meat will firm up in the first half of the cooking process, and will slowly relax and become tender during the last hour.