2 Tbsp. Mexican Oregano
1/4 tsp. Mexican Cinnamon
1 tsp. Mustard Powder
1 tsp. Garlic Powder
1/4 tsp. Ground Clove
1 Tbsp. Kosher Salt
2 tsp. Black Pepper
2 lbs. Duck Leg Quarters
1.) Combine dry seasonings and mix to create a dry rub for the duck
2.) Rub the duck leg quarters liberally with the dry rub and smoke at 200°F until the duck is fully cooked and fall off the bone tender with an internal temperature of at least 165°F
3.) Let cool to room temperature, and pull duck leg meat off the bone. Hold hot for service.
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