Smoky Delaware Marinated Grilled Duck Kebabs | Arteflame Grill Recipe

Introduction

Grilling duck is an art form that transforms a rich, fatty protein into a masterpiece of texture and flavor, especially when utilizing the versatile heat zones of an Arteflame grill. These Delaware Marinated Grilled Duck Kebabs offer a sophisticated departure from standard backyard fare, bringing a depth of savory goodness that chicken or beef simply cannot replicate. The secret lies in the marinade—a classic Delaware-style concoction that balances salty, sweet, and tangy elements to cut through the richness of the duck breast. When cooked on the Arteflame, the high-heat searing locks in the juices while rendering the fat into a crispy, golden crust.

Whether you are hosting an upscale outdoor dinner party or simply looking to expand your grilling repertoire, this recipe is designed to impress. The flat cooktop of the Arteflame is particularly well-suited for this dish, as it prevents the valuable rendered duck fat from causing flare-ups, instead allowing the meat to confit slightly in its own juices as it sears. Prepare yourself for a culinary journey that marries rustic open-fire cooking with gourmet elegance.

Ingredients

The Marinade and Meat

• 2 lbs Boneless duck breast, skin-on
• 1/2 cup Vegetable oil (or melted duck fat for extra richness)
• 1/2 cup Soy sauce
• 1/4 cup Ketchup
• 2 tbsp Distilled white vinegar
• 2 tbsp Brown sugar, packed
• 2 cloves Garlic, minced
• 1 tsp Dried oregano
• 1/2 tsp Coarse black pepper
• 1/2 tsp Salt (adjust based on soy sauce salinity)

The Skewers

• 1 Large red onion, cut into 1-inch petals
• 1 Red bell pepper, cut into 1-inch squares
• 1 Green bell pepper, cut into 1-inch squares
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

Instructions

Step 1: Preparing the Duck and Marinade

1. Begin by rinsing the duck breasts under cold water and patting them completely dry with paper towels. This ensures the marinade adheres properly.
2. Cut the duck breast, keeping the skin on, into uniform 1.5-inch cubes. The skin is essential for flavor and moisture during the high-heat grilling process.
3. In a large mixing bowl, whisk together the vegetable oil, soy sauce, ketchup, distilled white vinegar, brown sugar, minced garlic, oregano, pepper, and salt until the sugar has completely dissolved.
4. Place the duck cubes into the bowl (or a resealable bag), ensuring every piece is thoroughly coated. Refrigerate and let marinate for at least 4 hours, though overnight is preferred for maximum flavor penetration.

Step 2: Assembling the Kebabs

1. Remove the duck from the refrigerator 30 minutes before grilling to let it come to room temperature.
2. Thread the skewers, alternating between a piece of duck, a slice of onion, and a piece of bell pepper.
3. Pack the ingredients snugly but not too tightly; leaving a tiny bit of space allows the heat to circulate and cook the meat evenly on all sides.
4. Discard the remaining marinade used for the raw meat to avoid cross-contamination.

Step 3: Grilling on the Arteflame

1. Fire up your Arteflame grill. Aim for a medium-high heat zone on the flat cooktop (plancha).
2. Lightly oil the cooktop surface with a high-smoke-point oil.
3. Place the kebabs directly on the flat steel cooktop. The solid surface is ideal for duck, as it sears the meat in the rendering fat without losing it to the fire.
4. Grill the kebabs for about 3-4 minutes per side. Rotate them to ensure the duck skin gets crispy and golden brown.
5. Check the internal temperature; duck is best enjoyed medium-rare to medium (130°F to 135°F). Avoid overcooking, as duck can become tough.
6. Remove from the grill and let the kebabs rest for 5 minutes before serving.

Tips

Working with duck breast on a grill requires a slightly different approach than chicken or beef to ensure the result is tender rather than chewy. The most critical tip is to manage the rendering fat. Because the Arteflame has a solid cooktop, the fat from the duck skin will render out and pool slightly around the meat. Use this to your advantage by dragging the vegetable, onion, and pepper sections of the skewer through this hot liquid gold; it adds an immense amount of flavor to the veggies. If you are using wooden skewers, do not skip the soaking step, as the high heat of the Arteflame can easily burn dry wood.

Furthermore, temperature control is paramount. Unlike chicken, which must be cooked through, duck breast retains its best texture when served pink in the center. Use an instant-read thermometer to pull the skewers off the heat once they hit 130°F, as the residual heat will carry over cooking during the resting phase. If the skin isn't crisping up enough by the time the meat is nearly done, move the skewers closer to the center grill grate for a quick, high-intensity sear to finish.

Variations

While the Delaware-style marinade provides a classic savory profile, duck is an incredibly versatile protein that pairs well with various flavor spectrums. You can easily adapt this recipe to suit different seasonal vibes or palate preferences without changing the core cooking method. Here are a few ways to mix things up:

• Citrus Glaze: Swap the vinegar for orange juice and add fresh orange zest to the marinade for a brighter, citrus-forward flavor that cuts through the fat.
• Spicy Kick: Add a tablespoon of Sriracha or crushed red pepper flakes to the marinade if you enjoy a heat that lingers on the palate.
• Asian Fusion: Replace the oregano with grated fresh ginger and add a splash of sesame oil and hoisin sauce for a deeper umami profile.
• Herbal Earthiness: For a more rustic approach, replace the ketchup and soy base with olive oil, rosemary, thyme, and balsamic vinegar.
• Fruit Pairings: Alternate the duck with chunks of fresh pineapple or dried apricots instead of bell peppers for a sweet and savory contrast.

Best pairings

Duck is a rich, flavorful meat that demands sides capable of standing up to its intensity without overshadowing it. Starchy sides are excellent for soaking up the juices, while acidic or fresh components help cleanse the palate between bites. When serving these kebabs, consider creating a balanced plate that offers texture and brightness. A medium-bodied red wine, such as a Pinot Noir or a Zinfandel, pairs beautifully with the grilled smoke and the savory marinade.

• Wild Rice Pilaf: The nutty flavor of wild rice complements the gamey taste of duck perfectly, especially with dried cranberries or pecans mixed in.
• Grilled Asparagus: Toss asparagus spears on the Arteflame alongside the kebabs; the char adds a bitterness that balances the sweet marinade.
• Cucumber Salad: A cold, vinegar-based cucumber and dill salad provides a crisp, refreshing contrast to the hot, fatty duck.
• Roasted Root Vegetables: Parsnips, carrots, and sweet potatoes grilled on the flat top offer a sweetness that mirrors the brown sugar in the marinade.

Conclusion

These Delaware Marinated Grilled Duck Kebabs are more than just a meal; they are a testament to how the right ingredients and the right equipment can elevate outdoor cooking. The unique design of the Arteflame allows you to achieve that restaurant-quality sear on the duck skin while keeping the meat succulently tender inside. The savory, slightly tangy marinade pays homage to traditional regional flavors while offering a sophisticated twist on the classic kebab.

We hope this recipe inspires you to step outside the usual burger-and-hotdog routine and try something truly special. Whether you are cooking for a crowd or enjoying a quiet evening by the fire, the aroma of sizzling duck and caramelized marinade is sure to create lasting memories. Fire up the grill, gather your friends, and enjoy the incredible flavors of this standout dish.