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–+ servings
Two trays each with a smoked duck leg, served with a Charred Scallion Chimichurri, mac & cheese, and a cucumber salad.

Smoked Duck Legs with Charred Scallion Chimichurri

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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Inactive time: 12–24 hours brine time 12 hours
Total Time 14 hours 50 minutes
Course Dinner, Main Course
Cuisine Southern-Latin Fusion Barbecue
Servings 4

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 and radish salad to balance out the richness.

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Video

Notes

Tip 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.
Keyword brine duck recipe, brining duck for smoking, smoked duck, smoked duck dishes, smoked duck recipes, tea smoked duck
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