Autumn BBQ Duck Legs | With Lingonberry Glaze

Rinse the duck legs under cold running water, pat thoroughly dry with paper towels, and carefully score the skin in a diamond pattern using a sharp knife, taking care not to cut into the meat. Brush the duck legs all over with a little vegetable oil and rub evenly with smoked paprika, garlic powder, salt, and freshly ground pepper.

For the glaze, combine the barbecue sauce, wild lingonberries, liquid honey, and apple cider vinegar in a small saucepan. Simmer gently over medium heat for about 5 minutes until the ingredients combine smoothly into a rich, deep-red lingonberry BBQ glaze. Set aside.

Prepare the grill for indirect heat at approx. 160–170 °C (push coals to one side and place a drip pan with water on the other). Alternatively, preheat the oven to 160 °C fan (180 °C top/bottom heat) and place the duck legs on a wire rack set over a baking sheet.