Georgia Bourbon Honey BBQ Glazed Duck

Introduction

Experience the rich, smoky flavors of Georgia with this Bourbon Honey BBQ Glazed Duck. Using the Arteflame Grill, we achieve a perfect steakhouse-quality sear before slow-finishing the duck breast on the flat top cooktop. This method locks in the juices while infusing the duck with a tantalizing bourbon and honey glaze. Whether you're grilling for family or impressing guests, this recipe ensures an unforgettable meal.

Ingredients

• 2 duck breasts
• 1/4 cup bourbon
• 2 tablespoons honey
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions

Step 1: Prepare the Arteflame Grill

• Pour vegetable oil on three paper napkins.
• Place the napkins in the center of the grill and stack firewood on top.
• Light the napkins and allow the fire to heat the grill (about 20 minutes).

Step 2: Prepare the Duck Breasts

• Score the skin of each duck breast in a crisscross pattern without cutting into the meat.
• Season both sides with salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.

Step 3: Make the Bourbon Honey BBQ Glaze

• On the outer, cooler edge of the cooktop, melt butter.
• Stir in bourbon, honey, Worcestershire sauce, Dijon mustard, and apple cider vinegar.
• Simmer the glaze, stirring occasionally until it thickens slightly.

Step 4: Sear the Duck Breasts

• Place the duck breasts, skin side down, on the center grill grate for 2 minutes to achieve a crisp sear.
• Flip the duck breasts and sear for another 2 minutes.

Step 5: Finish Cooking on the Flat Top

• Move the duck breasts to the cooler griddle area to finish cooking.
• Brush generously with the bourbon honey BBQ glaze.
• Cook until the internal temperature reaches 130°F for medium-rare.

Step 6: Rest and Serve

• Remove duck breasts when the internal temp reaches 115°F (it will continue cooking off the grill).
• Let rest for 5-10 minutes before slicing.
• Drizzle with any remaining glaze and serve.

Tips

• Always remove duck from the grill about 15°F before desired doneness, as it continues cooking while resting.
• Wood selection impacts flavor—use cherry or applewood for a subtle sweetness.
• Keep the skin crispy by drying it well before grilling.

Variations

• Spicy Peach Glazed Duck: Replace honey with peach preserves and add extra cayenne for a spicy twist.
• Maple Bourbon Glaze: Swap honey for maple syrup to create a deep, caramelized flavor.
• Asian-Inspired Duck: Add soy sauce and ginger to the glaze for a fusion of sweet and savory.
• Herb Butter Duck: Mix herbs like rosemary and thyme into the butter for an aromatic touch.
• Cajun BBQ Duck: Use Cajun-style seasoning and increase the heat with more cayenne and smoked paprika.

Conclusion

Grilling duck on the Arteflame brings out incredible flavors while keeping the inside tender and juicy. The combination of searing and slow-cooking on the flat cooktop allows for perfect doneness every time. Try this recipe for an authentic Georgia-style BBQ experience.

Best Pairings

• Grilled Sweet Potatoes: The smoky sweetness pairs beautifully with the bourbon glaze.
• Collard Greens: Classic Southern greens balance the rich duck flavor.
• Bourbon Old Fashioned: A perfect complement to the bourbon-infused glaze.
• Peach Cobbler: A true Southern finish to your meal.