Texas Grilled Duck Breast with Molasses Glaze

Introduction

This Texas-style grilled duck breast recipe is all about bold flavor, rich molasses glaze, and steakhouse-quality searing using the Arteflame grill. With high-heat searing over the center grill grate clocking in at over 1,000F, followed by a reverse sear finish on the flat cooktop, you'll lock in every juicy bit of this deliciously glazed duck. With no lids, no flare-ups, and virtually no cleanup, this recipe is as enjoyable to make as it is to eat.

Ingredients

• 4 duck breasts, skin on
• 1/4 cup molasses
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and freshly cracked black pepper, to taste
• 2 tablespoons unsalted butter

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins.
4. Light the paper. In about 20 minutes, your grill will be ready for grilling with a beautifully hot center grate over 1,000F.

Step 2: Prepare the Duck Breasts

1. Pat the duck breasts dry with paper towels.
2. Score the duck fat in a shallow crosshatch pattern without cutting into the meat.
3. Season both sides generously with salt, black pepper, and smoked paprika.

Step 3: Make the Molasses Glaze

1. In a bowl, whisk together molasses, Dijon mustard, soy sauce, apple cider vinegar, garlic powder, and a pinch of black pepper.

Step 4: Sear the Duck

1. Place each duck breast skin-side down directly on the center grill grate for a high-heat sear for 2-3 minutes until the fat renders and crisps up.
2. Use tongs to flip and sear the other side for 1-2 minutes.

Step 5: Finish on the Flat Top Cooktop

1. Move the duck breasts to the flat cooktop griddle closer to the outer edge for a gentler heat.
2. Brush with the molasses glaze and continue cooking until the internal temp reaches about 130°F for medium rare (remove at 115°F).
3. Optional: Baste with a little butter while glazing for deeper flavor.

Step 6: Rest and Serve

1. Remove duck breasts from the grill when internal temperature is 15°F below your final target temp.
2. Let rest 5-10 minutes before slicing to ensure juices redistribute.

Tips

• Always score the duck fat to allow it to render properly and keep the skin crispy.
• Resting meat is essential – your duck will continue to cook slightly off-heat.
• Use butter instead of oil for better flavor and a beautiful glisten on the glazed duck breast.
• Use the different heat zones of the Arteflame griddle for perfect temperature control.
• Don’t rush the glaze – layer it gradually as the duck finishes grilling.

Variations

1. Texas Maple Glazed Duck: Substitute molasses for maple syrup for a sweeter, more caramelized finish.
2. Spicy Chipotle Duck: Add minced chipotle peppers and adobo sauce to the glaze for smoky heat.
3. Bourbon-Glazed Duck: Mix in 1 tablespoon of bourbon to the glaze for Southern flair.
4. Orange Zest Glazed Duck: Add 1 teaspoon of orange zest for floral citrus balance to the sweetness.
5. Honey Garlic Texas Duck: Use honey instead of molasses and mix in a bit of minced fresh garlic for rich sweetness.

Conclusion

Grilled duck breast can be intimidating – but mastering it on the Arteflame grill using the reverse sear method makes it a foolproof, flavor-packed dish worthy of any Texas gathering. The rich molasses glaze compliments the bold flavor of duck while the flat cooktop sears it perfectly with zero burning.

Best pairings

• Grilled sweet potatoes with rosemary and butter
• Crisp coleslaw with apple cider dressing
• Grilled corn with lime and cotija cheese
• Texas-style baked beans
• Dark red Zinfandel or a smoky Tempranillo wine