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
- Pour some vegetable oil on three paper napkins and place them in the grill.
- Stack firewood over the soaked napkins and light them.
- 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
- Score the skin of the duck breasts in a crisscross pattern without cutting into the meat.
- Season both sides generously with salt and black pepper.
Step 3: Sear the Duck
- Place the duck breasts skin-side down on the center grill grate for 1-2 minutes to achieve a deep golden-brown sear.
- Flip and sear the other side for 1-2 minutes.
- 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
- Allow the duck to cook on the flat cooktop until it reaches an internal temperature of 130°F for medium-rare.
- Remove the duck when the internal temperature is 115°F, as it will continue to rise after removal.
- Let the duck rest for 5 minutes before slicing.
Step 5: Make the Yuzu Sauce
- In a small bowl, mix yuzu juice, soy sauce, honey, grated ginger, and sesame oil.
- Melt butter on the flat cooktop and add the sauce mixture.
- Let the sauce thicken slightly while stirring, about 1 minute.
Step 6: Serve
- Thinly slice the rested duck breast against the grain.
- Drizzle the yuzu sauce over the slices.
- Garnish with chopped green onions and sesame seeds.
- 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
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Spicy Yuzu Duck: Add 1 tsp of chili flakes or Sriracha to the yuzu sauce for a subtle heat kick.
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Teriyaki Glazed Duck: Replace the yuzu sauce with a teriyaki glaze for a richer, caramelized flavor.
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Miso Infused Duck: Add 1 tbsp of white miso to the sauce for a deeper umami profile.
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Garlic Butter Duck: Mix minced garlic with butter for an extra savory flavor.
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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.