Maine Blueberry Balsamic Glazed Duck on Arteflame

Introduction

Discover the rich flavors of grilled Maine blueberry balsamic glazed duck. Perfectly seared on the Arteflame grill, this dish is juicy, tender, and delightfully caramelized. The searing at 1,000°F locks in flavor, while slow finishing on the flat cooktop ensures a perfect texture. Impress your guests with this gourmet outdoor meal.

Ingredients

• 2 duck breasts, skin on
• 1/2 cup Maine wild blueberries
• 1/4 cup balsamic vinegar
• 2 tbsp maple syrup
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp fresh thyme leaves

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins.
3. Light the napkins and let the firewood catch. The grill will be ready in about 20 minutes.

Step 2: Prepare the Duck

1. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
2. Season both sides with salt, black pepper, garlic powder, and fresh thyme.

Step 3: Prepare the Blueberry Balsamic Glaze

1. Place the wild blueberries, balsamic vinegar, and maple syrup directly onto the Arteflame griddle cooktop.
2. Let the mixture simmer slightly, then mash the blueberries with a spatula to release juices.
3. Mix in the butter and stir until the glaze thickens slightly.

Step 4: Sear the Duck

1. Place the duck breasts skin-side down on the center grill grate at 1,000°F.
2. Let them sear for about 2 minutes until the skin is golden and crispy.
3. Flip and sear the other side for another 2 minutes.

Step 5: Finish Cooking on the Flat Cooktop

1. Move the duck breasts to the flat cooktop griddle to continue cooking over lower heat.
2. Baste the duck with the blueberry balsamic glaze as it cooks.
3. Cook until an internal temperature of 125°F for medium-rare or 135°F for medium.
4. Remove from the grill when the internal temperature is 10-15°F below the final temperature as it will continue cooking off the grill.
5. Rest for 5 minutes before slicing.

Tips

• Use fresh Maine wild blueberries for the best flavor.
• Let the duck rest before slicing to ensure juiciness.
• Monitor temperature carefully to prevent overcooking.

Variations

1. Spicy Honey Glaze: Replace maple syrup with honey and add a pinch of chili flakes for heat.
2. Orange Citrus Glaze: Replace balsamic vinegar with fresh orange juice and zest.
3. Port Wine Infusion: Add 2 tbsp of port wine to the glaze for a deeper flavor.
4. Herbed Garlic Butter: Mix softened butter with crushed garlic and rosemary for basting.
5. Asian Fusion: Use soy sauce and ginger in place of balsamic vinegar.

Best Pairings

• Crispy roasted fingerling potatoes
• Grilled asparagus
• A glass of Pinot Noir
• Wild rice with dried cranberries

Conclusion

Grilling duck on the Arteflame creates a restaurant-quality meal right at home. The combination of juicy duck and sweet blueberry balsamic glaze makes this dish truly unforgettable. Enjoy perfectly cooked duck every time using the superior searing power of the Arteflame grill.