Fat Man's Smoked Duck Legs

This ain’t some dry, fancy restaurant duck breast with a micro salad on the side. This is bone-in, slow-smoked, skin-cracklin’, duck leg action, seasoned hard with Fat Chick and smoked low until the meat practically falls off the bone. It's rich, rustic, and will make your guests think you moonlight at a steakhouse.

Servings: 4
Prep Time: 10 minutes
Cook Time: 2 hours

Ingredients

• 4 duck legs
• 2 tablespoons olive oil
• 3 tablespoons Fat Chick

Instructions

1. Preheat your smoker to 225°F.
2. Pat duck dry, rub with oil, and rub it down with Fat Chick like you're trying to impress your smoker.
3. Smoke for 2 hours until internal temp hits 175°F.
4. Rest 5 minutes before serving—or sear skin-side down for an extra 90 seconds.

✅ Fat Man Tip

• Hit the legs with a light score through the fat layer before rubbing—helps render out that duck fat for crisper skin.
• Serve over mashed sweet potatoes or on top of dirty rice to soak up the drippings.
• Optional but awesome: glaze in the last 15 minutes with a mix of honey + hot sauce for sweet heat that slaps.

• Don’t skip the sear! That crispy finish makes the whole thing feel fancy.