Introduction

Get ready to experience rich, flavorful Louisiana-style Smoked Duck Breast, perfectly seared on the Arteflame grill. With a crispy outer crust and a juicy medium-rare center, this dish is packed with bold flavors. By using the reverse searing method, the Arteflame grill locks in juices while delivering a premium steakhouse-quality sear. Follow this step-by-step recipe to achieve restaurant-quality results in your own backyard.

Ingredients

• 2 boneless duck breasts
• 1 tbsp blackened seasoning
• 1 tbsp butter
• Salt, to taste
• Ground black pepper, to taste

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the center of the grill.
3. Stack firewood over top of the napkins.
4. Light the paper napkins and let the firewood ignite.
5. Let the grill heat up for about 20 minutes.

Step 2: Prepare the duck breasts

1. Pat the duck breasts dry with a paper towel.
2. Season both sides generously with blackened seasoning, salt, and black pepper.

Step 3: Sear the duck breasts

1. Place the duck breasts skin-side down on the center grill grate.
2. Sear for about 90 seconds until a golden-brown crust forms.
3. Flip the duck breasts and sear the other side for another 90 seconds.

Step 4: Finish cooking on the flat cooktop

1. Move the seared duck breasts to the flat griddle cooktop.
2. Cook for another 5-7 minutes, flipping occasionally, until the internal temperature reaches 130°F (for medium-rare).
3. Remove the duck from the grill when the internal temperature is 115°F, as it will continue to cook while resting.

Step 5: Rest and serve

1. Let the duck breasts rest for 10 minutes before slicing.
2. Slice against the grain and serve hot.

Tips

• Always let your duck breasts rest before slicing to retain juices.
• Use high-quality blackened seasoning for authentic Louisiana flavor.
• Cooking on the flat top with butter brings out a richer taste.

Variations

• Spicy Cajun: Add cayenne pepper for extra heat.
• Maple Glazed: Brush the duck with maple syrup before grilling.
• Garlic Butter: Top the grilled duck with melted garlic butter.
• Herb Crusted: Use a rosemary and thyme seasoning mix.
• Asian Fusion: Glaze with hoisin sauce and garnish with sesame seeds.

Conclusion

Cooking Louisiana Smoked Duck Breast on the Arteflame grill brings out deep, rich flavors with a perfectly crisp sear. By using the high-heat searing method, you lock in juices and create a succulent dish that is second to none. Whether you're making this for a family dinner or impressing guests at a cookout, this recipe is sure to become a favorite.

Best pairings

• Grilled asparagus with butter
• Sweet potato mash
• Crispy roasted Brussels sprouts
• Red wine, such as Pinot Noir