Nevada Frontier Grilled Duck Recipe

Introduction

Packed with rich game flavor, this Nevada Frontier-Style Grilled Duck recipe transforms wild duck breast into a showstopping dish by using a citrus-spice marinade and the perfect sear on the Arteflame grill. With an irresistibly crispy skin and juicy interior, this method delivers steakhouse quality right in your backyard.

Ingredients

• 4 wild duck breasts, skin on
• Juice of 2 oranges
• Juice of 1 lemon
• Zest of 1 orange
• 4 cloves garlic, minced
• 1 tsp cracked black pepper
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp soy sauce
• 2 tbsp honey
• 3 tbsp butter (for grilling)

Instructions

Step 1: Prepare the Arteflame Grill

1. Lightly soak three paper napkins with vegetable oil.
2. Place soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat for about 20 minutes until the center grate exceeds 1,000°F and the surrounding cooktop is evenly heated.

Step 2: Marinate the Duck

1. Combine orange juice, lemon juice, orange zest, minced garlic, black pepper, salt, smoked paprika, cumin, soy sauce, and honey in a bowl.
2. Place duck breasts in a zip-top bag or container and pour marinade over them.
3. Seal and refrigerate for 2 to 4 hours, turning occasionally.

Step 3: Sear the Duck

1. Remove duck from marinade and pat dry with paper towels.
2. Add a tablespoon of butter to the center grill grate.
3. Place duck breasts skin-side down on the center grate to sear at 1,000°F for 1.5 to 2 minutes until the skin is crispy.
4. Flip and sear the flesh side quickly for 30 seconds to 1 minute.

Step 4: Finish on the Griddle

1. Move the duck breasts to the flat cooktop griddle, skin-side up.
2. Position closer to the outer edge where the heat is slightly lower to finish cooking gently.
3. Cook until internal temp reaches about 135°F (for medium rare) — remove at 120°F to allow carryover cooking.

Step 5: Rest and Serve

1. Let duck rest for 5-10 minutes before slicing to preserve juices.
2. Slice on a diagonal and serve immediately.

Tips

• Always pat the duck dry before searing for a perfect crust.
• Baste with butter while finishing on the flat top for more flavor.
• Keep a thermometer handy to avoid overcooking.
• Use the hotter center area to re-sear if needed for more crispiness.
• Use fresh citrus juice for a brighter flavor profile.

Variations

1. Smoky Maple Duck: Replace honey with maple syrup and add a bit of chipotle powder for a sweet and smoky twist.
2. Asian-Inspired Duck: Add grated ginger and sesame oil to the marinade and serve with hoisin glaze.
3. Herbed Garlic Duck: Add fresh thyme and rosemary and a dash of balsamic vinegar in the marinade for an herbaceous depth.
4. Spicy Southwest Duck: Use lime juice instead of lemon, add cayenne pepper, and finish with a cilantro garnish and grilled jalapeños.
5. Honey-Mustard Duck: Replace soy sauce with Dijon mustard and increase honey to 3 tbsp for a tangy-sweet flavor.

Best pairings

• Roasted root vegetables grilled on the Arteflame flat top
• Wild rice or farro salad
• Charred citrus-glazed Brussels sprouts
• Red wine – try Zinfandel or Pinot Noir
• Grilled peaches or apricots for dessert

Conclusion

This Nevada Frontier-Style Grilled Duck is bold, flavorful, and incredibly juicy. Using the reverse-sear method on the Arteflame grill guarantees the perfect cook every time. With the natural smokey flavors and simple prep, it's a gourmet outdoor feast worth mastering.