Japanese Grilled Duck Breast with Yuzu Sauce

Introduction

Savor the delicate flavors of Japanese-style grilled duck breast with a tangy yuzu sauce. Using the Arteflame grill, we achieve a perfect sear at 1,000°F on the center grill grate before bringing the duck to the ideal doneness on the flat cooktop. This reverse-searing technique ensures juicy, tender meat with an irresistible crispy crust. The bright, citrusy yuzu sauce complements the rich duck, making this an unforgettable dish for any grilling enthusiast.

Ingredients

• 2 duck breasts (skin on)
• 1/4 cup yuzu juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 tbsp butter
• Salt and freshly ground black pepper to taste
• Chopped green onions (for garnish)
• Sesame seeds (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the fire to build for about 20 minutes until the center grill grate reaches 1,000°F and the flat cooktop is evenly heated.

Step 2: Prepare the Duck

1. Score the skin of the duck breasts in a crisscross pattern without cutting into the meat.
2. Season both sides generously with salt and black pepper.

Step 3: Sear the Duck

1. Place the duck breasts skin-side down on the center grill grate for 1-2 minutes to achieve a deep golden-brown sear.
2. Flip and sear the other side for 1-2 minutes.
3. Move the duck breasts to the flat cooktop, positioning them closer to or further from the heat as needed for even cooking.

Step 4: Grill to Desired Doneness

1. Allow the duck to cook on the flat cooktop until it reaches an internal temperature of 130°F for medium-rare.
2. Remove the duck when the internal temperature is 115°F, as it will continue to rise after removal.
3. Let the duck rest for 5 minutes before slicing.

Step 5: Make the Yuzu Sauce

1. In a small bowl, mix yuzu juice, soy sauce, honey, grated ginger, and sesame oil.
2. Melt butter on the flat cooktop and add the sauce mixture.
3. Let the sauce thicken slightly while stirring, about 1 minute.

Step 6: Serve

1. Thinly slice the rested duck breast against the grain.
2. Drizzle the yuzu sauce over the slices.
3. Garnish with chopped green onions and sesame seeds.
4. Serve immediately and enjoy!

Tips

• Let the duck come to room temperature before grilling for even cooking.
• Use a meat thermometer to ensure perfect doneness.
• Cook the sauce directly on the flat cooktop to avoid using extra pans.
• Adjust the heat zone on the flat cooktop to control cooking speed.
• Always let the meat rest before slicing to keep the juices inside.

Variations

1. Spicy Yuzu Duck: Add 1 tsp of chili flakes or Sriracha to the yuzu sauce for a subtle heat kick.
2. Teriyaki Glazed Duck: Replace the yuzu sauce with a teriyaki glaze for a richer, caramelized flavor.
3. Miso Infused Duck: Add 1 tbsp of white miso to the sauce for a deeper umami profile.
4. Garlic Butter Duck: Mix minced garlic with butter for an extra savory flavor.
5. Wasabi Yuzu Duck: Stir a small amount of wasabi into the yuzu sauce for a bold, spicy twist.

Best Pairings

• Steamed jasmine rice – to absorb the flavorful yuzu sauce.
• Grilled asparagus – a great lightly charred vegetable side.
• Japanese pickles – to add a refreshing contrast.
• A glass of cold sake – to complement the citrusy flavors.
• Miso soup – for a warm, comforting addition.

Conclusion

This Japanese grilled duck breast with yuzu sauce is a show-stopping dish that delivers incredible texture and flavor. Using the Arteflame grill ensures maximum sear and juiciness with minimal effort. Whether you're impressing guests or indulging in a gourmet home-cooked meal, this recipe is sure to satisfy.