Dad was kind enough to ship eight duck legs to us. With Aaron home for a holiday visit, we figured it would be a good time to make them. Rhonda vocalized an idea, briefly, that we could just nip out for a bite with him, but he had mentioned to me over text that he hadn’t had home-cooked food for a spell. So I voted for the duck legs.

I did a little research on Serious Eats and found some compelling articles on the value of sous vide for this particular version of preparation, but used this one as my guide. I put the legs in on Saturday afternoon at 155 after a quick sprinkle of garlic and salt, and let them go for about 26 hours.

I lit the grill using Kingsford briquettes, hoping for a slower, more stable burn that I get with lump (my personal favorite for most applications).

While the grill came up to temp, Rhonda roasted some Yukon Gold potatoes in some duck fat (which Dad also generous to send along with the legs), some beets, and broccolini.

I checked with Kagi Assistant for the grilling instructions; it recommended (without obsequiously complimenting my intentions or taste) that indirect heat, covered, for 10-15 minutes would be good. I sprinkled some apple wood chunks from Thursday’s turkey on the grill and covered about 10 minutes before I put the legs on.

I would have left them on the grill a bit longer, but we didn’t want to delay dinner since Aaron was getting picked up around 5 pm. In hindsight, we did have a bit more time, but we all enjoyed every bite.