California Wood-Grilled Duck Breast with Cherry Glaze

Introduction

Experience the perfect combination of rich, flavorful duck breast with a crispy skin, seared at 1,000°F on the Arteflame grill and finished to perfection with a sweet and tangy cherry glaze. Cook everything on the Arteflame flat cooktop for restaurant-quality results at home.

Ingredients

• 2 locally sourced duck breasts
• Salt and black pepper, to taste
• 1 tbsp butter
• 1 cup fresh cherries, pitted and halved
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1/2 tsp fresh thyme leaves
• 1/4 cup water

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins.
2. Place them inside the Arteflame grill.
3. Stack firewood over the soaked napkins.
4. Light the paper napkins.
5. Allow the fire to heat up for about 20 minutes.

Step 2: Prepare the Duck Breasts

1. Score the skin side of the duck breast in a diamond pattern without cutting into the meat.
2. Season both sides with salt and black pepper.

Step 3: Sear the Duck Breasts

1. Place duck breasts skin-side down on the center grill grate at 1,000°F.
2. Sear for 2-3 minutes until golden brown and crispy.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the duck breasts to the outer flat cooktop, skin-side up.
2. Cook until the internal temperature reaches 130°F (for medium-rare), remembering to remove at 115°F.
3. Let rest for 10 minutes before slicing.

Step 5: Prepare the Cherry Glaze

1. On the flat cooktop, melt 1 tbsp butter.
2. Add cherries, balsamic vinegar, honey, thyme, and water.
3. Simmer for 5 minutes until thickened.

Step 6: Serve

1. Slice duck breasts and drizzle with cherry glaze.
2. Serve immediately and enjoy!

Tips

• Monitor the cooktop zones to ensure even cooking.
• Resting the duck is important to retain juiciness.
• Use a meat thermometer for perfect doneness.

Variations

• Orange Glaze: Swap cherries with orange zest and fresh orange juice.
• Spiced Maple: Replace balsamic with maple syrup and add a dash of cinnamon.
• Fig Balsamic: Use figs instead of cherries for a rich, deep flavor.
• Garlic Rosemary: Add garlic and rosemary for a savory alternative.
• Asian-Inspired: Use hoisin sauce and ginger for an umami-rich version.

Conclusion

Cooking duck breast on the Arteflame grill ensures a crispy exterior and a perfectly tender interior. The cherry glaze adds a delightful burst of sweetness, making this a must-try dish.

Best Pairings

• Grilled asparagus
• Roasted sweet potatoes
• California Pinot Noir
• Arugula salad with citrus dressing