Grilled BBQ Duck Legs | Crispy & Smoky Glazed

Rinse the duck legs under cold water, pat thoroughly dry with paper towels, and score the skin on top in a diamond pattern several times, being careful not to cut into the meat. This allows the fat to render optimally and makes the skin wonderfully crispy.

For the BBQ spice rub, mix smoked paprika, garlic powder, fine salt, and ground black pepper in a small bowl. Brush the duck legs lightly with a little vegetable oil and rub all over thoroughly with the spice blend.

Set up the grill for indirect heat at approx. 150 °C (alternatively, preheat the oven to 150 °C top/bottom heat). Place the duck legs skin-side up in the indirect heat zone of the grill (or on a baking sheet lined with baking paper in the oven) and cook gently with the lid closed for about 60 minutes.