Quick Answer
BBQ Duck Legs for Indirect: 1.5-2 hours, then direct sear 3-4 min at Indirect: 150-165°C (300-330°F), Sear: 220°C (425°F). Internal temp: 74°C (165°F) — but cook to 80-85°C for tender result. Rest for 10 minutes.
Duck Legs BBQ Overview
Duck legs have more connective tissue than breast, so they benefit from longer, slower cooking. The two-stage approach renders the fat and softens the connective tissue before a hot sear crisps the skin. Score the skin to help fat render. Save the rendered duck fat — it's liquid gold for roasting potatoes.
Cook Time
Indirect: 1.5-2 hours, then direct sear 3-4 min
Temperature
Indirect: 150-165°C (300-330°F), Sear: 220°C (425°F)
Internal Temp
74°C (165°F) — but cook to 80-85°C for tender result
Thickness
Whole leg (Marylands)
Frequently Asked Questions
How long do you BBQ duck legs?
BBQ duck legs for Indirect: 1.5-2 hours, then direct sear 3-4 min at Indirect: 150-165°C (300-330°F), Sear: 220°C (425°F). Internal temperature should reach 74°C (165°F) — but cook to 80-85°C for tender result.
What temperature should duck legs be when cooked?
The internal temperature for duck legs should reach 74°C (165°F) — but cook to 80-85°C for tender result. Use a digital meat thermometer for accuracy.
How long should duck legs rest after BBQ?
Rest duck legs for 10 minutes after removing from the BBQ. This allows the juices to redistribute for a juicier result.
