Introduction

Experience the rich flavors of perfectly grilled Austrian Winter Citrus Glazed Duck Breast. This recipe combines the sweetness of honey, the tangy brightness of fresh orange, and the deep warmth of Austrian schnaps to create an unforgettable dish. Using the Arteflame grill, we achieve an exceptional sear at 1,000°F to lock in juices, followed by a gentle reverse sear on the flat cooktop for perfect doneness. Whether you're cooking for a special occasion or simply indulging in delicious grilled meats, this recipe will wow your taste buds.

Ingredients

• 2 duck breasts, skin on
• 1/4 cup fresh orange juice
• 1 tablespoon orange zest
• 2 tablespoons honey
• 2 tablespoons Austrian schnaps
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place napkins in the grill and stack firewood over them.
3. Light the paper and allow the fire to establish.
4. Wait about 20 minutes for the grill to reach optimum heat.

Step 2: Prepare the glaze

1. In a small bowl, mix orange juice, orange zest, honey, and Austrian schnaps.
2. Stir until well combined and set aside.

Step 3: Sear the duck breast

1. Pat the duck breasts dry with a paper towel.
2. Lightly score the skin in a crisscross pattern to help render the fat.
3. Sprinkle salt, black pepper, and thyme leaves evenly over both sides.
4. Place the duck skin-side down on the center grill grate for a high-heat sear at 1,000°F.
5. Sear for about 1-2 minutes until a crisp golden crust forms.

Step 4: Reverse sear on the flat cooktop

1. Move the duck breasts to the cooler area of the flat cooktop.
2. Brush with the prepared glaze.
3. Cook for 6-8 minutes, flipping occasionally and basting with glaze.
4. Use a meat thermometer to check temperature; remove at 130°F for medium-rare (carry-over cooking will bring it to 145°F).

Step 5: Rest and serve

1. Let the duck rest for 5-10 minutes before slicing.
2. Slice thinly and drizzle any remaining glaze over the top.
3. Serve hot and enjoy!

Tips

• For crispier skin, make sure the duck is completely dry before searing.
• Cook to 15°F below the final desired temperature, as the duck will continue to cook off the grill.
• Use the hotter sections of the flat cooktop for quicker searing and the cooler edges for slow cooking.
• Baste frequently with glaze to deepen flavors.

Variations

• Spiced Honey Glaze: Add 1/2 teaspoon cinnamon and a pinch of cayenne for a warm, spiced twist.
• Lemon Ginger Glaze: Substitute lemon juice for orange juice and add 1 teaspoon of grated ginger.
• Balsamic Maple Glaze: Replace honey with maple syrup and add 1 tablespoon balsamic vinegar.
• Smoky Bourbon Glaze: Substitute Austrian schnaps with bourbon and add 1/2 teaspoon smoked paprika.
• Herbed Citrus Glaze: Add finely chopped rosemary and sage for an aromatic finish.

Conclusion

Grilling duck breast on the Arteflame grill is a game-changer. The high-heat sear locks in the juices, while the flat cooktop griddle ensures a perfect finish. Paired with a luscious Austrian schnaps glaze, this dish promises deep, complex flavors with every bite. Try this recipe for your next grilling session and impress your guests with unparalleled taste and texture.

Best Pairings

• Crispy roasted potatoes with rosemary
• Grilled asparagus with parmesan
• Charred brussels sprouts with balsamic reduction
• Belgian beer or a bold red wine like Pinot Noir
• Fresh citrus salad with arugula and fennel