If you’ve never smoked duck legs before, this is your sign to try. These Smoked Duck Legs with Charred Scallion Chimichurri are juicy, tender, and infused with the subtle sweetness of a peach tea brine. The brine keeps them moist and flavourful, while a quick sear gives you that crispy golden skin we all love.
Topped with a punchy charred scallion chimichurri, this dish distinguishes between rich and fresh. It’s perfect for a weekend cookout or a special dinner when you want something impressive but still laid-back.
We smoked the duck legs on the top rack and took full advantage of that rich duck fat by placing individual cast iron mac & cheese portions underneath—they soaked up all the smoky drippings for next-level flavour. On the side, we served a bright, refreshing cucumber salad to balance out the richness. It was the perfect trio of smoky, creamy, and crisp.
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Ingredients
Peach Tea Brine
- Tea bags
- Boiling water
- Kosher salt
- Brown sugar
- Black peppercorns
- Bay leaves
- Cushed fennel seed
- Ice water
- 4 duck legs (bone-in, skin-on)
Charred Scallion Chimichurri
- Scallions/green onions
- Fresh parsley
- Fresh cilantro
- Lime
- Garlic clove
- Chili flakes
- Olive oil
- Salt, to taste
See recipe card below for quantities.
Instructions & Video
Make the Chimichurri
While the duck is brining, char the scallions over high heat (grill, cast iron, or broiler) until blistered. Let cool slightly, then chop and blend with parsley, cilantro, lime zest and juice, garlic, chili flakes, olive oil, and salt. Set aside.
Brine the Duck Legs
Steep the tea bags in boiling water for 10 minutes. Stir in salt, brown sugar, peppercorns, bay leaves, and fennel seed until dissolved. Add ice water to cool the brine completely. Submerge the duck legs in the brine and refrigerate for 12 to 24 hours.
Smoke the Duck Legs
Pat the duck legs dry with paper towels. Set your smoker (like a Weber Searwood or pellet grill) or grill to 225°F. Smoke the duck skin side up on the top rack for 1.5 to 2 hours, or until the internal temperature reaches 165°F.
Sear for Crispy Skin
Crank the heat up to around 600°F. Sear the duck legs skin side down directly over the lower grill grates for about 2 minutes, until the skin is golden and crisp.
Serve
Plate each duck leg with a generous spoonful of chimichurri.
Serve with individual cast iron mac & cheese portions and a refreshing cucumber salad to balance out the richness.
Tips for Smoking Duck Legs
- Dry skin is key for crispy results—after brining, pat the legs dry and let them air-dry in the fridge for an hour if you have time.
- Use premium quality pellets when smoking—100% hardwood pellets burn cleaner, produce more consistent heat, and give your food a purer, more balanced smoke flavour. Plus, they create less ash and help protect your smoker from buildup and wear. Quality fuel makes a big difference!
- Low and slow is the way to go. Keep the smoker steady at 225°F to gently render the fat and keep the meat tender. Use a temperature probe or meat thermometer to monitor the internal temperature—duck legs are perfect when they hit 165°F.
- Don’t skip the final sear! A final sear crisps the skin and adds a rich layer of flavour.
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📖 Recipe
Smoked Duck Legs with Charred Scallion Chimichurri
Ingredients
Peach Tea Brine
- 2 peach tea bags
- 2 cups boiling water
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon crushed fennel seed
- 2 cups ice water
- 4 duck legs bone-in, skin-on
Charred Scallion Chimichurri
- 1 bunch scallions (green onions)
- ½ cup fresh parsley
- ½ cup fresh cilantro
- Zest and juice of 1 lime
- 1 garlic clove
- ½ teaspoon chili flakes
- ½ cup olive oil
- Salt to taste
Instructions
Make the Chimichurri
- While the duck is brining, char the scallions over high heat (grill, cast iron, or broiler) until blistered. Let cool slightly, then chop and blend with parsley, cilantro, lime zest and juice, garlic, chili flakes, olive oil, and salt. Set aside.
Brine the Duck Legs
- Steep the tea bags in boiling water for 10 minutes. Stir in salt, brown sugar, peppercorns, bay leaves, and fennel seed until dissolved. Add ice water to cool the brine completely. Submerge the duck legs in the brine and refrigerate for 12 to 24 hours.
Smoke the Duck Legs
- Pat the duck legs dry with paper towels. Set your smoker (like a Weber Searwood or pellet grill) or grill to 225°F. Smoke the duck skin side up on the top rack for 1.5 to 2 hours, or until the internal temperature reaches 165°F.
Sear for Crispy Skin
- Crank the heat up to around 600°F. Sear the duck legs skin side down directly over the lower grill grates for about 2 minutes, until the skin is golden and crisp.
Serve
- Plate each duck leg with a generous spoonful of chimichurri. Serve with individual cast iron mac & cheese portions and a refreshing cucumber salad to balance out the richness.
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Video
Notes
- Dry skin is key for crispy results—after brining, pat the legs dry and let them air-dry in the fridge for an hour if you have time.
- Use premium quality pellets when smoking—100% hardwood pellets burn cleaner, produce more consistent heat, and give your food a purer, more balanced smoke flavour. Plus, they create less ash and help protect your smoker from buildup and wear. Quality fuel makes a big difference!
- Low and slow is the way to go. Keep the smoker steady at 225°F to gently render the fat and keep the meat tender. Use a temperature probe or meat thermometer to monitor the internal temperature—duck legs are perfect when they hit 165°F.
- Don’t skip the final sear! A final sear crisps the skin and adds a rich layer of flavour.
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