How to cook Duck Legs on Cinder Grill

Duck Legs

These seasoned and slow cooked duck legs are so tasty and keep well. Keep them on hand to put in salads, omelets, or pasta dishes. Our chef likes to store these cooked and de-boned just waiting for the final usage.

Duck Legs cooked on Cinder Grill indoor precision grill

Serves 2-4

INGREDIENTS:

2 each Muscovy Duck Legs, Skin on

For the cure:

1 Tbsp Sea Salt, Coarse
1 tsp Coriander seed
1 tsp Fennel Seed
1 tsp Black peppercorns
½ tsp thyme, dried
½ tsp garlic, dried powder

Duck Legs cooked on Cinder Grill indoor precision grill

METHOD

Combine cure ingredients in mortar & pestle and grind together until seeds are broken down and a coarse grind appears
Rub evenly over the duck legs and place in a ziplok bag (or foodsaver bag removing the oxygen)
Let cure for 48 hours in the refrigerator
After 48 hours, pull the duck legs from the refrigerator, rinse with fresh water and pat dry ( about 30 minutes before cooking)
Place the duck legs skin up on the Cinder griddle plate and close the lid.
Set the temperature to 185° F
When cooked remove from Cinder grill and wipe the plates clean
Set your Cinder to Sear and place the duck legs back on, skin side down, allow to sear until golden brown and crispy skin (approximately 2-3 minutes)
Serve immediately or allow to cool and store in foodsaver bag until needed