To make grilled duck legs, first heat the grill to medium heat, or about 390–430°F (200–220°C).

Cut the excess fat and hanging skin off the duck legs. On the grill, the rendered fat would only drip down.

Salt the skin side of the legs and place them skin-side down in a cold skillet. Season the other side in the skillet with salt, pepper, dried rosemary, and a little dried thyme.

Cook them for 6–8 minutes over medium-high heat on a regular stove in the skillet, without moving them. When the legs move easily in the skillet when shaken, and the skin is nicely golden, pour off the rendered fat. Turn the legs over and cook them in the skillet for another half minute.

Take the skillet to the preheated grill, and use tongs to place the legs on the grill skin-side up.

Cook the duck legs on the grill over low heat, covered, for 45 minutes. Serve fresh.