Norwegian Grilled Duck Breast with Cloudberry Sauce

Introduction

Grill your way to a gourmet experience with this Norwegian-inspired grilled duck breast. The Arteflame grill’s ultra-hot center grate locks in juices while achieving the perfect sear. Paired with a rich, tangy cloudberry sauce, this dish is sure to impress.

Ingredients

• 2 duck breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp unsalted butter
• 1/2 cup cloudberries (or substitute lingonberries)
• 2 tbsp honey
• 1/4 cup orange juice
• 1 tsp balsamic vinegar
• 1/2 tsp thyme, chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and ignite the paper.
3. Allow the grill to heat thoroughly for about 20 minutes.

Step 2: Season the Duck Breasts

1. Pat the duck breasts dry.
2. Score the skin in a crosshatch pattern to render the fat.
3. Season evenly with salt, black pepper, and smoked paprika.

Step 3: Sear the Duck Breasts

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

Step 4: Finish Cooking on the Flat Cooktop

1. Move the duck to the flat cooktop griddle.
2. Add butter and cook until the internal temperature reaches 130°F for medium-rare.
3. Remove the duck when it reaches 115°F, as it will continue cooking.
4. Rest for 5 minutes before slicing.

Step 5: Make the Cloudberry Sauce

1. On the flat cooktop, add cloudberries, honey, orange juice, and balsamic vinegar.
2. Stir continuously as it simmers and thickens.
3. Add chopped thyme and remove from heat.

Step 6: Serve

1. Slice the duck breasts thinly.
2. Drizzle with the cloudberry sauce.
3. Enjoy the rich, flavorful combination!

Tips

• Always let the duck rest before slicing to retain its juices.
• For extra crispy skin, pat the duck completely dry before seasoning.
• Use a meat thermometer to ensure perfect doneness.

Variations

1. Spiced Honey Duck: Add cinnamon and nutmeg to the seasoning blend for a warm, aromatic twist.
2. Cranberry Glazed Duck: Substitute cranberries for cloudberries and add a splash of apple cider.
3. Garlic Rosemary Duck: Add minced garlic and fresh rosemary to the butter while finishing on the flat cooktop.
4. Savory Espresso Duck: Mix finely ground espresso beans into the spice rub for a deep, complex flavor.
5. Whiskey Maple Duck: Replace honey with maple syrup and add a splash of whiskey to the sauce.

Best Pairings

• Roasted root vegetables
• Herb-infused wild rice
• Full-bodied red wine like a Pinot Noir
• Grilled asparagus
• Crisp green salad with a citrus vinaigrette

Conclusion

This Norwegian grilled duck breast is an incredible balance of crispy, juicy, and tangy flavors. Cooking on the Arteflame grill enhances its depth, making this dish a surefire star at any gathering.