BBQ Duck Breast with Marionberry Sauce - Oregon Style

Introduction

This BBQ Duck Breast with Marionberry Sauce recipe captures the flavors of the Pacific Northwest using fresh Oregon-raised duck and marionberries, seared to perfection on the Arteflame grill. By combining high-heat center grate searing with gentle reverse cooking on the flat top griddle, we lock in the juices and deliver incredible taste—all without using an oven or pans. Let’s explore this mouthwatering, grill-perfect recipe that’s ideal for a summer weekend dinner or when you want to impress guests with something unique yet approachable.

Ingredients

• 2 Oregon-raised boneless duck breasts, skin on
• Salt and freshly cracked black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon butter (for grill)
• 1 cup fresh Oregon marionberries
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon orange zest
• Pinch of salt
• Optional garnish: fresh thyme or rosemary

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the base of the Arteflame grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and allow the fire to build.
4. After about 20 minutes, the grill will be hot and ready, with the center grate over 1,000°F for searing and the flat cooktop at various heat zones perfect for reverse searing and sauce prep.

Step 2: Prepare and Season the Duck

1. Pat dry the duck breasts and score the skin in a crisscross pattern, being careful not to cut into the meat.
2. Season both sides with salt, pepper, and smoked paprika.

Step 3: Sear the Duck on the Center Grill Grate

1. Add a small amount of butter to the center grate of the grill just before placing the duck.
2. Place duck breasts skin-side down on the center grill grate for 2 minutes to get a golden, crisp sear and to lock in the juices.
3. Flip and sear the meat side briefly—about 1 minute.

Step 4: Reverse Sear on the Flat Cooktop

1. Move the duck breasts to the flat cooktop towards the outer edge, skin-side up.
2. Cook gently, turning once, until the internal temperature reaches 130°F (for medium rare). Remove from grill at 130°F as carryover cooking will take it to 145°F.
3. Let the meat rest 5–10 minutes before slicing.

Step 5: Make the Marionberry Sauce

1. Place the marionberries directly on the flat cooktop area near the center (hot zone).
2. Add honey, balsamic vinegar, orange zest, and a pinch of salt. Use a flat spatula to mash and mix the ingredients together.
3. Reduce until thickened (about 10 minutes), keeping the mixture moving so it doesn’t stick.
4. Slide the sauce to the cooler outer flat area to keep warm until serving.

Tips

• Always rest duck for at least 5–10 minutes before slicing to retain its juiciness.
• Cut diagonally against the grain for tender slices.
• If sauce gets too thick, mix in a splash of water right on the flat cooktop.
• Butter enhances flavor and browns beautifully on the Arteflame's cooktop.
• Use the outer ring of the grill's flat cooktop when you need a gentle simmer for sauces.

Variations

1. Spicy BBQ Duck: Add 1 tsp chili flakes to the marionberry sauce for a kick.
2. Citrus-Herb Duck Breast: Add lemon zest and thyme under the duck skin before grilling.
3. Asian Fusion Duck: Replace balsamic vinegar with rice vinegar and honey with hoisin sauce.
4. Smoked Cherry Duck: Use smoked cherries in place of marionberries for a deeper aroma.
5. Maple-Glazed Duck: Replace the honey in the sauce with maple syrup and add a pinch of cinnamon.

Conclusion

This Oregon-style BBQ duck breast with marionberry sauce is an indulgent yet simple dish made entirely on the Arteflame grill. From the intense sear to the berry reduction, every bite tells a story of bold, balanced flavor—the essence of outdoor cooking done right.

Best Pairings

• Wine: Oregon Pinot Noir or Syrah
• Side: Grilled asparagus or buttered fingerling potatoes prepared on the Arteflame flat grill
• Bread: Grilled garlic sourdough brushed with butter
• Dessert: Grilled peaches with vanilla bean cream