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Smoked Duck Legs with Polenta and Wild Mushrooms
- Prep time25 mins
- Cook time5 hrs
- Serves4 – 6
Citrus, mesquite smoked duck legs atop creamy homemade polenta and perfectly finished with sauteed wild mushrooms.
- 6 DUCK LEGS
- 1/4 Cup KOSHER SALT
- 4 CLOVES GARLIC, GROUND TO A PASTE
- 1 Tbsp CHOPPED THYME
- 1/4 cup CHOPPED SHALLOT
- 1 BAY LEAF, CRUSHED
- ZEST OF 1 ORANGE
- ZEST OF 1 LEMON
- 5 cups CHICKEN STOCK
- 1 CUP COARSE GROUND POLENTA
- KOSHER SALT, TO TASTE
- 2 TBSP UNSALTED BUTTER
- 3 CUPS SLICED WILD MUSHROOMS
- 2 Tbsp UNSALTED BUTTER
- 1/2 CUP CHICKEN STOCK
- 1/2 TBSP FRESH THYME LEAVES
- SALT AND PEPPER, TO TASTE
In a medium bowl combine salt, garlic paste, thyme, shallot, bay, and citrus zest. Cover duck legs with salt mixture and let sit covered in the fridge overnight.
Remove duck legs from salt mixture, rinse and pat dry.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 180 and preheat, lid closed, for 10 to 15 minutes.
Place duck legs directly on the grill grate and smoke 4-5 hours or until the meat easily shreds and pulls from the bone.
To make the polenta, bring the chicken stock to a boil in a medium sauce pan over medium high heat. When boiling pour in the polenta while whisking to work out any lumps. Reduce to a simmer and cook until the polenta grain is al dente. Add a little more chicken stock or water if the polenta begins to look too dry. Season with kosher salt and stir in butter. Hold warm.
For the mushrooms melt butter in a medium cast iron over high heat. Add mushrooms and cook until lightly browned and slightly crispy.
Add chicken stock and salt and pepper and transfer to the grill set to 350 degrees and cook 20-30 minutes while duck legs rest. Finish with fresh thyme.
To serve spoon polenta in the bottom of a medium serving dish. Spoon wild mushrooms over polenta and top with tender duck legs.
Finish with additional fresh thyme and a sprinkle of sea salt. Enjoy!
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