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
- 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.
- Place the duck breasts in a resealable bag or dish and pour the marinade over them. Ensure the duck is evenly coated.
- Refrigerate for at least 2 hours, preferably overnight, to fully absorb the flavors.
Step 2: Fire up the Arteflame grill
- Pour some vegetable oil on three paper napkins and place them in the center of the grill.
- Stack firewood over the soaked napkins and light them.
- Allow the grill to heat for about 20 minutes until the cooktop reaches the perfect grilling temperature.
Step 3: Sear the duck
- Remove the duck from the marinade and pat it dry.
- Add butter to the center grill grate of the Arteflame when it's at full heat (over 1,000°F).
- 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
- Move the seared duck to the outer flat cooktop griddle, where the heat is milder.
- Continue cooking for another 6-8 minutes, flipping once, until the internal temperature reaches 130°F for medium-rare.
- Remove the duck when it reaches 115°F to allow for carryover cooking.
Step 5: Rest and serve
- Let the duck rest for 10 minutes before slicing to retain its juices.
- 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
-
Spicy Honey Bourbon Duck: Replace molasses with honey and add 1 tsp cayenne pepper.
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Maple Glazed Duck: Substitute molasses with maple syrup for a sweeter taste.
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Garlic Herb Butter Duck: Mix in fresh thyme and rosemary with the marinade and baste with garlic butter.
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Asian-Inspired Duck: Use hoisin sauce instead of molasses and add sesame oil.
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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!