Swedish Winter BBQ Duck Breast with Orange-Mustard Sauce

Introduction

Experience the rich flavors of Swedish winter cuisine with this grilled duck breast topped with a sweet and savory orange-mustard sauce. Using the Arteflame grill, we achieve an incredible steakhouse-quality sear by first searing the duck breast on the 1,000F center grill grate, then finishing it to perfection on the flat cooktop. This method locks in the juices while ensuring a crispy, golden-brown skin with tender meat inside. No pots or pans needed—everything is cooked fresh on the Arteflame, making this an effortlessly delicious dish.

Ingredients

• 2 duck breasts (skin-on)
• 1 tbsp butter
• Salt and black pepper to taste
• 1 orange (juiced and zested)
• 2 tbsp whole grain mustard
• 1 tbsp honey
• 1 tsp fresh thyme (chopped)
• 1/2 tsp smoked paprika

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill and stack firewood on top.
3. Light the napkins to start the fire and allow the grill to heat for about 20 minutes.

Step 2: Prepare the Duck Breasts

1. Pat the duck breasts dry with a paper towel.
2. Score the skin in a crisscross pattern, careful not to cut through the meat.
3. Season both sides with salt, black pepper, and smoked paprika.

Step 3: Sear the Duck Breast

1. Place the duck breasts skin-side down on the 1,000F center grill grate and sear for 2-3 minutes to create a crispy crust.
2. Turn the duck breast over and sear the other side for another 1-2 minutes.
3. Move the duck breasts to the cooler zone on the flat cooktop to finish cooking.

Step 4: Finish Cooking on the Flat Cooktop

1. Cook the duck breasts on the flat cooktop until they reach an internal temperature of 130F for medium-rare (remove at 115F to allow carryover cooking).
2. Rest the duck breasts for 5 minutes before slicing.

Step 5: Prepare the Orange-Mustard Sauce

1. On the flat cooktop, melt the butter near the hotter center zone.
2. Add the orange juice, zest, mustard, honey, and thyme.
3. Gently mix and cook the sauce for 2-3 minutes until slightly thickened.

Step 6: Serve

1. Slice the duck breasts thinly.
2. Drizzle the orange-mustard sauce over the top.
3. Serve hot and enjoy!

Tips

• Cook the duck breast skin-side down long enough to render out most of the fat, ensuring crispiness without burning.
• Always rest meat after grilling to allow the juices to redistribute and enhance flavor.
• Use butter instead of oil to enrich the overall taste.

Variations

1. Swedish Lingonberry Glaze: Replace the orange juice with lingonberry jam for a classic Swedish twist.
2. Spicy Nordic Duck: Add a pinch of cayenne pepper and swap honey for maple syrup for a spicier and deeper taste.
3. Garlic-Herb Infused: Toss in minced garlic and rosemary for a more herbaceous flavor profile.
4. Classic Citrus-Glazed: Use half orange juice and half lemon juice for a brighter zesty sauce.
5. Balsamic Blackberry Reduction: Replace the orange juice with balsamic vinegar and add mashed blackberries.

Conclusion

Swedish Winter BBQ Duck Breast with Orange-Mustard Sauce is the perfect winter meal, blending rich, crispy duck with a sweet and savory glaze cooked to perfection on the Arteflame grill. The reverse-searing method ensures tender, juicy meat with a beautifully crisped skin. Enjoy this dish by the fire with your favorite winter pairings!

Best Pairings

• Warm potato gratin or roasted root vegetables
• Swedish crispbread with herb butter
• Mulled wine or a full-bodied red wine like Pinot Noir