Crispy BBQ Duck Legs | Smoky-Sweet Glazed

Score the skin of the duck legs lightly in a crosshatch pattern using a sharp knife, being careful not to cut into the meat. Rub the legs all over with a little vegetable oil and thoroughly massage in the smoked paprika, sea salt, and freshly ground pepper.

For the apple BBQ glaze, finely chop or mince the garlic cloves. In a small pot, stir together the barbecue sauce, apple juice, runny honey, apple cider vinegar, garlic, and the stripped leaves from 2 sprigs of fresh thyme. Simmer gently over medium heat for about 6–8 minutes until the glaze thickens slightly and has a wonderful gloss.

Set up the grill for indirect heat at approx. 160–170 °C. Place an aluminium drip pan under the indirect grilling zone to catch the rendered fat. Optionally, add a few fruitwood chips (e.g. apple wood) to the charcoal. Alternatively, preheat the oven to 160 °C convection.