Delaware Grilled Duck Breast with Savory Cherry Reduction

There is an undeniable elegance to duck breast that often leads home cooks to believe it is strictly reserved for high-end restaurant menus. However, grilling duck is surprisingly forgiving, especially when using the Arteflame grill. The secret to the perfect duck lies in rendering the thick layer of fat beneath the skin to achieve that coveted, crackling crispness without overcooking the tender meat inside. The Arteflame’s solid steel cooktop is uniquely suited for this task, providing the even, searing heat necessary to transform the skin into a golden delicacy while keeping the flesh succulent.

This Delaware-inspired recipe pairs the rich, gamey flavor of the duck with a vibrant cherry reduction. The sauce—a marriage of tart cherries, red wine, and aromatics—cuts through the fattiness of the bird, creating a balanced and sophisticated bite. Whether you are hosting a dinner party or simply looking to elevate your weekend grilling rotation, this dish delivers a gourmet experience that feels both rustic and refined.

Ingredients

The Duck

• 2 large duck breasts (approximately 1 lb total)
• 1 tbsp Kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves (optional)

The Cherry Reduction

• 1 cup fresh or frozen pitted cherries (if using frozen, thaw first)
• 1/2 cup dry red wine (Pinot Noir or Cabernet Sauvignon works well)
• 1/4 cup balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 small shallot, minced
• 1 tbsp unsalted butter, cold
• Salt and pepper to taste

Instructions

Step 1: Prep and Score the Duck

1. Remove the duck breasts from the refrigerator about 20 minutes before cooking to let them reach room temperature. Pat them completely dry with paper towels; moisture is the enemy of crispy skin.
2. Using a very sharp knife, score the skin in a crosshatch pattern. Be gentle—you want to cut through the fat but not into the meat itself. This allows the fat to render out effectively during grilling.
3. Season both sides generously with Kosher salt, black pepper, and fresh thyme.

Step 2: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill using charcoal or wood. Allow the grill to heat up until the center grate is extremely hot and the outer flat cooktop reaches a medium-high searing temperature.
2. Lightly oil the flat cooktop with a high-heat oil (like grapeseed) where you plan to cook the duck and the sauce saucepan.

Step 3: Start the Cherry Reduction

1. Place a cast-iron saucepan or heat-safe skillet directly on the flat cooktop surface. Add a touch of oil and sauté the minced shallots until they are soft and translucent, about 2 minutes.
2. Add the cherries, red wine, balsamic vinegar, and honey to the pan. Stir to combine.
3. Move the pan to a cooler spot on the cooktop to let it simmer gently while you cook the duck. You want the liquid to reduce by half and thicken into a syrup-like consistency.

Step 4: Sear the Duck

1. Place the duck breasts skin-side down on the medium-hot part of the flat cooktop. Do not rush this step. Let them sear undisturbed for about 6 to 8 minutes.
2. Watch as the fat renders out and sizzles on the steel. The skin should turn a deep, golden brown and become crispy.
3. Once the skin is crispy and much of the fat has rendered, flip the breasts over. Cook for another 3 to 5 minutes on the meat side for medium-rare (internal temperature of 130°F to 135°F). Duck is best served pink; overcooking can make it tough.

Step 5: Finish and Serve

1. Remove the duck from the grill and let it rest on a cutting board for at least 5 to 10 minutes. This redistribution of juices is critical.
2. While the duck rests, finish the sauce. Stir the cold butter into the cherry reduction until melted and glossy. Season with salt and pepper to taste.
3. Slice the duck breast against the grain into thin strips. Arrange on a plate and spoon the warm cherry reduction generously over the meat.

Tips for Perfection

Achieving the perfect grilled duck breast on the Arteflame requires patience and attention to temperature. The most crucial tip is to ensure you score the skin properly. If you cut into the meat, the juices will escape, leading to dry duck. Conversely, if you don't score deeply enough, the fat won't render, leaving you with chewy, flabby skin. When placing the duck on the cooktop, aim for a surface temperature that sizzles but doesn't immediately smoke; if the iron is too hot, the skin will burn before the fat renders.

Furthermore, don't throw away that rendered duck fat! As the duck cooks on the flat top, the fat will pool around the meat. You can use a spatula to slide sliced potatoes or asparagus through this liquid gold for an incredible side dish cooked right alongside your main protein. Finally, always rely on a meat thermometer rather than time, as the thickness of duck breasts can vary significantly.

Variations

While the cherry reduction is a classic pairing, duck is a versatile protein that welcomes various flavor profiles. If you are looking to experiment with different tastes or simply use what you have in your pantry, there are several easy adjustments you can make to this recipe. Here are a few creative ways to spin this dish:

• Orange Glaze: Swap the cherries and red wine for fresh orange juice, zest, and a splash of Grand Marnier for a classic Duck à l'Orange vibe.
• Asian Fusion: Marinate the meat side in soy sauce, ginger, and garlic, and replace the reduction with a Hoisin and plum sauce glaze.
• Spiced Rub: Skip the sauce entirely and rub the duck with Chinese Five Spice or a mixture of coriander and cumin before grilling.
• Berry Medley: Use blackberries or raspberries instead of cherries for a tart, woodland fruit profile that pairs beautifully with smoke.
• Savory Herb: Make a pan sauce using white wine, chicken stock, and heavy cream with plenty of fresh rosemary and sage.

Best Pairings

Duck breast is a rich, fatty meat that demands sides capable of standing up to its intensity. Since you are cooking on the Arteflame, it makes sense to utilize the rest of the grill space for your accompaniments. Earthy flavors work best to ground the sweetness of the cherry sauce. Think about textures that offer contrast to the tender meat and crispy skin.

• Roasted Root Vegetables: Parsnips, carrots, and sweet potatoes grilled on the flat top with the rendered duck fat are exceptional.
• Wild Rice Pilaf: A nutty wild rice mix with pecans and dried cranberries echoes the flavors of the sauce.
• Bitter Greens: Grilled radicchio or a fresh arugula salad with a lemon vinaigrette helps cut through the richness of the duck.
• Wine Pairing: A Pinot Noir from Oregon or Burgundy is the classic choice, as its acidity and red fruit notes mirror the cherry reduction perfectly.

Conclusion

Grilling duck breast on the Arteflame transforms a daunting culinary challenge into an enjoyable outdoor cooking experience. The result is a dish that looks and tastes like it came from a professional kitchen, boasting crispy skin, tender pink meat, and a sauce that hits every note on the palate. The cherry reduction adds just the right amount of sweetness and acidity to balance the savory richness of the bird.

By following these steps, you not only create a delicious meal but also master the art of temperature control on your flat-top grill. Whether for a romantic dinner or a special celebration, this Delaware Grilled Duck Breast recipe is sure to impress. So, fire up the grill, pour a glass of red wine, and enjoy the process of creating something truly spectacular.