Smoked Delaware Duck Breast on the Arteflame Grill

Introduction

Experience the rich, smoky flavors of locally sourced Delaware duck breast, expertly seared and slow-smoked on the Arteflame grill for a tender, juicy bite. Using the unique high-heat center grill grate for an initial sear and the cooler flat cooktop to bring it to perfection, this recipe ensures an exquisite dining experience.

Ingredients

• 2 Delaware duck breasts
• 1 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tbsp unsalted butter
• Applewood or cherry firewood for a mild, smoky flavor

Instructions

Step 1: Prepare the Arteflame grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and let the fire burn down to hot embers (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 crosshatch pattern, being careful not to cut into the meat.
3. Season both sides generously with salt, black pepper, smoked paprika, and garlic powder.

Step 3: Sear the duck breasts

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

Step 4: Finish cooking on the flat cooktop

1. Move the duck breasts to the flat cooktop, closer to the outer edge for a lower heat zone.
2. Add unsalted butter around the duck breasts and baste occasionally.
3. Cook to an internal temperature of 130°F for medium-rare.

Step 5: Rest and serve

1. Remove the duck breasts from the grill when they reach 115°F (they will continue cooking).
2. Let them rest for at least 5 minutes.
3. Slice against the grain and serve immediately.

Tips

• Always use a meat thermometer to check doneness.
• Rotate the meat occasionally for even cooking.
• Letting the meat rest helps retain juices for a tender bite.

Variations

1. Honey Glazed: Add a honey glaze (honey + Dijon mustard) before moving to the flat cooktop for a sweet-savory finish.
2. Spicy Cajun: Replace smoked paprika with Cajun seasoning for a fiery twist.
3. Herb-Infused: Rub with fresh rosemary and thyme before cooking.
4. Asian-Style: Marinate in soy sauce, ginger, and sesame oil before grilling.
5. Citrus Zest: Add orange or lemon zest to the seasoning for a fresh citrus burst.

Conclusion

The Arteflame grill brings out the best in Delaware duck breast, producing a rich and smoky flavor with a perfectly crisp skin. Enjoy the satisfaction of grilling a restaurant-quality dish in your own backyard.

Best pairings

• Grilled asparagus or roasted Brussels sprouts
• Garlic mashed potatoes or a wild rice blend
• Full-bodied red wine like a Pinot Noir or Bordeaux
• Grilled peaches or a cranberry reduction for a touch of sweetness