Kentucky Grilled Bourbon Marinated Duck Breast

Introduction

Savor the rich flavors of Kentucky with this mouthwatering grilled bourbon-marinated duck breast recipe. The Arteflame grill creates the perfect balance of smoky and sweet flavors by searing the duck at over 1,000°F, locking in its juices for a tender and delicious bite. With a bourbon and molasses glaze, this dish is sure to impress at your next cookout!

Ingredients

• 2 duck breasts, skin on
• 1/4 cup bourbon
• 2 tbsp molasses
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp butter

Instructions

Step 1: Prepare the marinade

1. In a bowl, whisk together the bourbon, molasses, soy sauce, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced garlic, brown sugar, black pepper, and smoked paprika.
2. Place the duck breasts in a resealable bag or dish and pour the marinade over them. Ensure the duck is evenly coated.
3. Refrigerate for at least 2 hours, preferably overnight, to fully absorb the flavors.

Step 2: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the grill to heat for about 20 minutes until the cooktop reaches the perfect grilling temperature.

Step 3: Sear the duck

1. Remove the duck from the marinade and pat it dry.
2. Add butter to the center grill grate of the Arteflame when it's at full heat (over 1,000°F).
3. Place the duck skin-side down on the center grill grate and sear it for about 2-3 minutes, until you get a deep, golden-brown crust.

Step 4: Reverse sear to perfection

1. Move the seared duck to the outer flat cooktop griddle, where the heat is milder.
2. Continue cooking for another 6-8 minutes, flipping once, until the internal temperature reaches 130°F for medium-rare.
3. Remove the duck when it reaches 115°F to allow for carryover cooking.

Step 5: Rest and serve

1. Let the duck rest for 10 minutes before slicing to retain its juices.
2. Slice thinly and serve immediately with your favorite sides.

Tips

• Use high-quality bourbon for a richer depth of flavor.
• Score the skin of the duck in a crisscross pattern before marinating to help render the fat and give it maximum crispiness.
• Always remove the meat from the grill 15°F before the desired doneness, as it continues to cook after leaving the heat.
• Grill some seasonal vegetables on the Arteflame flat cooktop at the same time for an easy side dish.
• Using butter instead of olive oil enriches the flavor and helps achieve a perfect sear.

Variations

1. Spicy Honey Bourbon Duck: Replace molasses with honey and add 1 tsp cayenne pepper.
2. Maple Glazed Duck: Substitute molasses with maple syrup for a sweeter taste.
3. Garlic Herb Butter Duck: Mix in fresh thyme and rosemary with the marinade and baste with garlic butter.
4. Asian-Inspired Duck: Use hoisin sauce instead of molasses and add sesame oil.
5. Smoky Chipotle Duck: Add 1 tsp chipotle powder for a smoky and spicy kick.

Best pairings

• Grilled asparagus and Brussels sprouts
• Buttery mashed sweet potatoes
• A robust Kentucky bourbon cocktail
• Grilled peach salad with arugula
• Aged cheddar and crusty bread

Conclusion

This Kentucky bourbon-marinated duck breast is a delight for the senses, with its rich, smoky, and slightly sweet flavors. When grilled on the Arteflame, the combination of high-heat searing and gentle cooktop cooking ensures a juicy, perfectly cooked duck breast every time. Impress your guests with this spectacular dish at your next barbeque!