Duck leg
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82°CUnlike the breast, cook this one fully through.
Cook to this all the way through
Safe minimum 72°CLivsmedelsverket
On the grill
Duck leg is dark, fatty, and full of connective tissue — none of the pink-serving logic of the breast applies here. Cook it low and slow until it is genuinely 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.