Introduction

Juicy, tender duck breast seared to perfection on the Arteflame grill and served with a rich cherry reduction sauce. This recipe ensures superb flavor and presentation by using high heat to lock in the juices and slow finishing for the perfect doneness.

Ingredients

• 2 duck breasts
• Salt and freshly ground black pepper
• 1 tbsp butter
• 1 cup fresh or frozen cherries, pitted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 cup red wine
• 1/4 tsp cinnamon
• 1/4 tsp ground black pepper

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three napkins and place them in the grill.
2. Stack firewood over the napkins and carefully light the paper.
3. Allow the fire to burn for about 20 minutes until the cooking surface is ready.

Step 2: Prepare the duck breast

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 generously with salt and black pepper.

Step 3: Sear the duck breast

1. Place the duck breast skin-side down on the center grill grate at 1,000°F.
2. Sear for 2-3 minutes until crispy and brown.
3. Flip and sear the other side for another 2 minutes.

Step 4: Finish cooking on the flat cooktop

1. Move the seared duck breast to the outer edge of the flat cooktop.
2. Cook until the internal temperature reaches 130°F for medium-rare.
3. Remove from the grill when it reaches 115°F, as it will continue cooking while resting.
4. Let the meat rest for 10 minutes before slicing.

Step 5: Make the cherry reduction

1. On the flat cooktop, melt butter and add cherries.
2. Stir in balsamic vinegar, red wine, honey, cinnamon, and black pepper.
3. Reduce the sauce by cooking until it thickens, stirring occasionally.

Step 6: Serve and enjoy

1. Slice the duck breast and arrange on a serving plate.
2. Spoon the cherry reduction over the top.
3. Garnish with fresh herbs if desired.

Tips

• Always let the duck breast rest after grilling to retain juices.
• Use a meat thermometer to achieve precise doneness.
• Adjust the cherry reduction to your taste by adding more honey for sweetness or vinegar for tartness.

Variations

1. Orange Glaze: Replace cherries with orange zest and juice for a bright citrus touch.
2. Berry Medley: Use a mix of raspberries, blackberries, and blueberries for a different fruity flavor.
3. Spicy Maple: Add a dash of cayenne pepper and replace honey with maple syrup for a sweet and spicy profile.
4. Herb-Infused: Mix fresh thyme and rosemary into the reduction sauce for an aromatic twist.
5. Port Wine Reduction: Substitute red wine with port wine for a deeper, more robust sauce.

Conclusion

Grilling duck on the Arteflame grill ensures a perfect steakhouse-style sear with an incredible depth of flavor. The cherry reduction perfectly complements the richness of the meat, making this a recipe you'll want to make again and again.

Best Pairings

• Roasted garlic mashed potatoes
• Grilled asparagus with lemon zest
• A side of wild rice pilaf
• Full-bodied Pinot Noir or Merlot