Georgia Bourbon Honey BBQ Glazed Duck

Introduction

Experience the rich, smoky flavors of Georgia with this Bourbon Honey BBQ Glazed Duck. Using the Arteflame Grill, we achieve a perfect steakhouse-quality sear before slow-finishing the duck breast on the flat top cooktop. This method locks in the juices while infusing the duck with a tantalizing bourbon and honey glaze. Whether you're grilling for family or impressing guests, this recipe ensures an unforgettable meal.

Ingredients

• 2 duck breasts
• 1/4 cup bourbon
• 2 tablespoons honey
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions

Step 1: Prepare the Arteflame Grill

• Pour vegetable oil on three paper napkins.
• Place the napkins in the center of the grill and stack firewood on top.
• Light the napkins and allow the fire to heat the grill (about 20 minutes).

Step 2: Prepare the Duck Breasts

• Score the skin of each duck breast in a crisscross pattern without cutting into the meat.
• Season both sides with salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.

Step 3: Make the Bourbon Honey BBQ Glaze

• On the outer, cooler edge of the cooktop, melt butter.
• Stir in bourbon, honey, Worcestershire sauce, Dijon mustard, and apple cider vinegar.
• Simmer the glaze, stirring occasionally until it thickens slightly.

Step 4: Sear the Duck Breasts

• Place the duck breasts, skin side down, on the center grill grate for 2 minutes to achieve a crisp sear.
• Flip the duck breasts and sear for another 2 minutes.

Step 5: Finish Cooking on the Flat Top

• Move the duck breasts to the cooler griddle area to finish cooking.
• Brush generously with the bourbon honey BBQ glaze.
• Cook until the internal temperature reaches 130°F for medium-rare.

Step 6: Rest and Serve

• Remove duck breasts when the internal temp reaches 115°F (it will continue cooking off the grill).
• Let rest for 5-10 minutes before slicing.
• Drizzle with any remaining glaze and serve.

Tips

• Always remove duck from the grill about 15°F before desired doneness, as it continues cooking while resting.
• Wood selection impacts flavor—use cherry or applewood for a subtle sweetness.
• Keep the skin crispy by drying it well before grilling.

Variations

• Spicy Peach Glazed Duck: Replace honey with peach preserves and add extra cayenne for a spicy twist.
• Maple Bourbon Glaze: Swap honey for maple syrup to create a deep, caramelized flavor.
• Asian-Inspired Duck: Add soy sauce and ginger to the glaze for a fusion of sweet and savory.
• Herb Butter Duck: Mix herbs like rosemary and thyme into the butter for an aromatic touch.
• Cajun BBQ Duck: Use Cajun-style seasoning and increase the heat with more cayenne and smoked paprika.

Best Pairings

• Grilled Sweet Potatoes: The smoky sweetness pairs beautifully with the bourbon glaze.
• Collard Greens: Classic Southern greens balance the rich duck flavor.
• Bourbon Old Fashioned: A perfect complement to the bourbon-infused glaze.
• Peach Cobbler: A true Southern finish to your meal.

Conclusion

Grilling duck on the Arteflame brings out incredible flavors while keeping the inside tender and juicy. The combination of searing and slow-cooking on the flat cooktop allows for perfect doneness every time. Try this recipe for an authentic Georgia-style BBQ experience.