Duck leg
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82°CRest 10 min
Cook to this all the way through
Unlike the breast, cook this one fully through.
Safe minimum 72°CLivsmedelsverket
On the grill
Duck leg is dark, fatty and full of connective tissue, so the pink-serving logic of the breast does not apply. Cook it low and slow until it is tender.
Indirect heat for the bulk of the cook renders the fat gradually; a direct finish crisps the skin once the meat is already done.