Recipe courtesy of Camion au Pied de Cochon
Show: Eat St.
Episode: Falafelly Good
Maple BBQ Duck Leg
16 hr 40 min
45 min
6 servings
16 hr 40 min
45 min
6 servings


  • 2/3 ounce coarse salt
  • 12 duck drumsticks (about 3 pounds 5 ounces) 
  • 8 cups duck fat 
  • 1 medium onion, diced 
  • 1/8 cup unsalted butter 
  • 1 ounce brandy 
  • 2 1/2 ounces white wine 
  • 16 ounces duck stock or chicken stock
  • 12 ounces maple syrup 
  • 5 ounces yellow mustard 
  • 2 cups cornstarch 
  • 2 cups flour 
  • 16 ounces egg white 
  • Frying oil, such as duck fat or canola oil


Sprinkle the salt over the duck legs and brine overnight in the refrigerator, about 12 hours.

Remove the duck legs from the refrigerator and dust off any excess salt.

Preheat the oven to 300 degrees F.

Melt the duck fat in a large oven-proof casserole dish. Submerge the drumsticks completely in the fat and cover with aluminum foil or a lid. Bake the drumsticks until tender, 3 to 4 hours. With just a little pressure from your finger the meat should pull away from the bone. Remove the pan from the oven and set aside at room temperature for later use.

In a large saute pan, cook the onions in the butter. Deglaze with the brandy and flambe until the alcohol has burned off. Add the white wine and reduce until evaporated. Add the duck stock and maple syrup, and cook for 10 minutes over medium heat. Strain through a fine mesh chinois into a bowl, to ensure that the sauce is smooth. Incorporate the mustard into the sauce and set aside for later use.

Heat the duck fat until a deep-frying thermometer inserted in the fat reaches 375 degrees F. Mix the cornstarch and flour. While the oil is heating up, take the drumsticks and dip them into the egg whites, and then dip them into the cornstarch mixture.

Fry the battered drumsticks in duck fat until crispy and golden, about 6 minutes. Dip the fried drumsticks in the reserved sauce and then serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


Maple Buttermilk Tart

Recipe courtesy of Miriam Garron

Barbecued Grilled Lobster and Prawns

Recipe courtesy of Levi Roots

Prize Winning Pineapple Upside-Down Cake on the BBQ

Recipe courtesy of Mary Odor

Roasted Duck Legs and Potatoes

Slow-Roasted Duck Legs

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments


So Much Pretty Food Here