Korean BBQ Smoked Duck on Arteflame Grill

Introduction

Savor the rich, smoky flavors of Korean BBQ-style smoked duck, seared to perfection on the Arteflame Grill. This method ensures crispy skin, juicy meat, and an unforgettable taste, all grilled over an open flame with no need for pots or pans. Paired with traditional dipping sauces, this is the ultimate dish to impress your guests.

Ingredients

• 1 whole smoked duck breast, sliced
• 2 tbsp butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp sesame seeds
• 2 tbsp chopped green onions
• 1 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 tsp rice vinegar

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the napkins and allow the firewood to catch flame.
4. Preheat the grill for about 20 minutes until the center grate reaches 1,000F.

Step 2: Sear the Smoked Duck

1. Place the duck slices on the center grill grate for 30-45 seconds per side to get a crisp, golden sear.
2. Move the duck to the hotter part of the flat griddle cooktop to lock in juices.

Step 3: Grill to Desired Doneness

1. Transfer the duck slices to a slightly cooler zone on the griddle to finish cooking, ensuring even heat distribution.
2. Remove the duck slices from the grill when the internal temperature is 15F below the target temperature (135F for medium-rare, 145F for medium).

Step 4: Prepare the Dipping Sauce

1. On a heated section of the griddle, melt butter.
2. Add garlic and allow it to become fragrant.
3. Mix in soy sauce, gochujang, honey, and rice vinegar.
4. Stir until the sauce thickens slightly.

Step 5: Serve

1. Plate the grilled duck slices and sprinkle with sesame seeds and green onions.
2. Serve with the dipping sauce on the side.

Tips

• Use butter instead of oil to enhance the duck’s natural flavors.
• Move duck from high to lower heat zones to prevent overcooking.
• Let the meat rest for 5 minutes before slicing to retain juices.

Variations

1. Spicy Korean Duck: Add extra gochujang and a dash of Korean red pepper flakes.
2. Sweet Soy Duck: Replace gochujang with hoisin and add brown sugar to the sauce.
3. Citrus-infused Duck: Add orange zest and fresh lime juice to the marinade.
4. Garlic Butter Duck: Melt extra garlic butter over the meat after grilling.
5. Herb-Crusted Duck: Coat with rosemary, thyme, and crushed peppercorns before grilling.

Best Pairings

• Kimchi for a tangy, spicy contrast
• Steamed jasmine rice to balance the smoky richness
• Grilled vegetables such as zucchini and mushrooms
• Chilled Korean soju or a crisp lager beer

Conclusion

Korean BBQ Smoked Duck cooked on the Arteflame Grill delivers bold flavors, crispy textures, and juicy bites with ease. By searing on extreme heat and finishing on the flat griddle, this method locks in moisture and enhances every bite.