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Grilled Duck Breasts on Arteflame Flat Cooktop Grill

Moulard Duck Breast with Blueberry Sauce and Foie Gras

Moulard Duck Breast with Blueberry Sauce and Foie Gras

by Johan Magnusson

"The Big Swede"

Savor the rich flavors of Grilled Moulard Duck Breast with a tangy Blueberry Sauce and seared Foie Gras, a luxurious dish that elevates your grilling experience on the Arteflame.

Grilled Moulard Duck Breast with Blueberry Sauce and Foie Gras on the Arteflame Grill

Serves: 4


For the Duck:

  • 4 Moulard duck breasts
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil

For the Blueberry Sauce:

  • 1 cup fresh blueberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup sugar
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper, to taste

For the Foie Gras:

  • 4 slices of foie gras (about 2 ounces each)
  • Salt and freshly ground black pepper


  1. Prep the Duck:

    • Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and pepper.
    • Preheat your Arteflame grill to medium-high heat.
  2. Cook the Duck:

    • Brush the grill with olive oil. Place the duck breasts skin-side down on the grill.
    • Cook for 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes for medium-rare. Adjust the time for your preferred doneness.
    • Remove the duck from the grill and let it rest for 5 minutes.
  3. Make the Blueberry Sauce:

    • In a saucepan over medium heat, combine the blueberries, balsamic vinegar, sugar, and thyme.
    • Cook until the blueberries burst and the sauce thickens, about 10 minutes. Season with salt and pepper.
    • Set aside and keep warm.
  4. Grill the Foie Gras:

    • Season the foie gras slices with salt and pepper.
    • Place the foie gras on the grill and cook for 1 minute per side until golden brown and slightly charred.
    • Remove from the grill and rest for a minute.
  5. Assemble the Dish:

    • Slice the rested duck breasts.
    • Place a slice of grilled foie gras on each plate.
    • Arrange the sliced duck breast alongside the foie gras.
    • Spoon the warm blueberry sauce over the duck and foie gras.
  6. Serve:

    • Enjoy this luxurious dish of grilled Moulard Duck Breast with Blueberry Sauce and Foie Gras, a perfect blend of rich flavors and textures, enhanced by the unique grilling experience of the Arteflame grill.


These are some of the products we use in this recipe:

Arteflame Flat Top Grill


Flat top grill grate riser

charcoal grill charcoal fuel saver for flat top

flat top grill scraper

flat top grill seasoning puck

flat top grill food saver


flat top charcoal grill lighter

The Lighter


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Testimonial Forbes
Testimonial Forbes 4.7/5 stars The Arteflame will be the food and fun focal point of any backyard and is equally at home on a prepared surface or grass lawn.
Testimonial Barbecue Bible
Testimonial Barbecue Bible 5/5 stars If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as it's baptismal font. Its design, at once primeval and modern, symbolizes mankind's relationship with the awesome power of fire.
Testimonial Martha Stewart
Testimonial Martha Stewart 5/5 stars I love this grill - it's made of half-inch carbon steel and corten "weathering" steel with a cooktop that heats from the center out.
Testimonial Steven Raichlen
Testimonial Steven Raichlen 5/5 stars It looks like a Claus Oldenburg sculpture. It functions like a wood burning grill & plancha. It's great for steak, fragile fish, veggies and everything in between.

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