Nebraska BBQ Duck Breasts on Arteflame Grill

Introduction

Enjoy the bold, smoky flavor of Nebraska-harvested duck breasts grilled to perfection on the Arteflame Grill. Using the reverse searing method, these duck breasts are first seared at over 1,000°F on the center grill grate, then gently cooked on the surrounding flat top griddle. Glazed in rich BBQ sauce, they turn out tender, juicy, and caramelized with flavor. Savor this rustic yet refined wild game recipe made entirely on the Arteflame grill—no oven or pans required!

Ingredients

• 4 Nebraska wild duck breasts, skin-on
• 3 tbsp butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 cup of your favorite BBQ sauce
• 1 tbsp honey (optional, for extra caramelization)
• Vegetable oil and 3 paper napkins (for lighting the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the soaked napkins in the base of the Arteflame grill.
3. Stack seasoned firewood over the napkins.
4. Light the paper, allowing the wood to catch flame and establish a base fire.
5. Let the grill heat up for about 20 minutes until the center grate reaches over 1,000°F.

Step 2: Prepare the Duck Breasts

1. Pat the duck breasts dry with paper towels.
2. Season both sides with salt, pepper, smoked paprika, and garlic powder.
3. Let the duck rest at room temperature while the grill heats up.

Step 3: Sear the Duck

1. Place the duck breasts skin-side down on the center grill grate for a hard sear, about 1-2 minutes.
2. Flip and sear the other side for 1 minute.
3. This high-heat sear locks in the juices and develops that golden crust.

Step 4: Reverse Sear on the Flat Top

1. Move the seared duck breasts onto the inner hot zone of the flat cooktop griddle.
2. Add butter underneath and around the breasts for flavor and even cooking.
3. Use a spatula to bathe the breasts in melted butter occasionally.
4. Brush BBQ sauce over each breast and cook, flipping occasionally.
5. If desired, mix a bit of honey into the BBQ sauce for extra caramelization.
6. Grill until internal temp reaches 130°F (target is 145°F as it will rise off heat).

Step 5: Rest and Serve

1. Remove the duck breasts from the grill at an internal temperature of 130°F.
2. Let them rest for 5–10 minutes—the carryover heat will bring them up to 145°F.
3. Slice and serve with extra BBQ sauce drizzled over top.

Tips

• Monitor duck closely on the center grate to avoid over-searing.
• Use a meat thermometer for precise internal temperature control.
• The Arteflame’s outer edges allow slower cooking and sauce caramelization.
• Butter not only enhances flavor—it helps caramelize the BBQ glaze.
• Always rest your meat to retain juices and finish cooking to the perfect temp.

Variations

1. Sweet Heat BBQ Duck: Add a diced chipotle pepper in adobo sauce to your BBQ glaze for spicy-sweet flavor.
2. Asian-Inspired Duck: Replace BBQ sauce with hoisin sauce and a splash of soy, garnish with scallions.
3. Maple Bourbon Duck: Mix 1 tbsp maple syrup and 1 tbsp bourbon into your BBQ sauce before glazing.
4. Herbed Garlic Duck: Rub breasts with minced garlic and fresh rosemary before grilling, skip BBQ glaze entirely.
5. Peach BBQ Duck: Use a fruit-based peach BBQ sauce to add sweetness and balance the rich duck flavor.

Best Pairings

• Grilled asparagus or charred corn on the Arteflame flat top
• Smoked gouda mac and cheese (grilled in a cast iron skillet on the edge)
• Wild rice pilaf or sweet potato hash
• Pinot Noir or a full-bodied red blend
• Smoked porter or brown ale

Conclusion

Cooking Nebraska-harvested duck breasts on the Arteflame Grill creates a rustic, gourmet experience like no other. The combination of high-heat searing and gentle reverse cooking ensures juicy, flavorful results every time. Whether you go classic BBQ or explore a flavorful variation, the Arteflame Grill delivers consistent perfection with minimal cleanup.