Arkansas Wild Duck Breast with Blackberry Glaze

Introduction

Grilling wild duck breast on an Arteflame grill gives it an incredible crust while locking in delicious juices. Finishing it with a fresh blackberry glaze balances the rich, gamey flavors with the perfect touch of sweetness and acidity. Get your grill fired up and enjoy this gourmet dish, cooked entirely on the Arteflame.

Ingredients

• 2 wild duck breasts
• 1 cup fresh blackberries
• 2 tbsp unsalted butter
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oiled napkins.
3. Light the paper napkins and let the fire spread.
4. Allow the grill to heat for about 20 minutes for optimal searing temperatures.

Step 2: Prepare the duck breasts

1. Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat.
2. Season both sides with salt, pepper, garlic powder, and cayenne.

Step 3: Sear the duck breasts

1. Place the duck breasts skin-side down on the center grill grate at 1,000°F.
2. Sear for about 2-3 minutes until a golden, crispy crust forms.
3. Flip and sear the other side for another 2 minutes.

Step 4: Finish cooking on the flat cooktop

1. Move the seared duck breasts to the flat griddle cooktop.
2. Cook to medium-rare (internal temp of 130°F), remembering to remove them at 115°F as they will continue cooking after removal.
3. Rest the duck breasts for 10 minutes before slicing.

Step 5: Make the blackberry glaze

1. On the flat cooktop near the center, mash the blackberries with a spatula.
2. Add balsamic vinegar and honey.
3. Let the mixture simmer and reduce for about 5 minutes.
4. Stir in butter until the glaze is smooth.

Step 6: Serve

1. Slice the duck breasts thinly.
2. Drizzle the blackberry glaze over the duck.
3. Serve immediately and enjoy!

Tips

• Use fresh blackberries for the best flavor.
• If the duck skin isn’t crisping, press lightly with a spatula while searing.
• Let the duck rest to keep the juices from running out when slicing.

Variations

1. Spicy Blackberry Glaze: Add 1 tsp red pepper flakes for extra heat.
2. Citrus Blackberry Glaze: Add the juice and zest of one orange for a citrusy twist.
3. Herb-Infused Glaze: Stir in fresh thyme or rosemary while reducing the glaze.
4. Whiskey Blackberry Glaze: Replace balsamic vinegar with 2 tbsp whiskey for a smoky depth.
5. Maple Blackberry Glaze: Swap honey with maple syrup for a richer sweetness.

Conclusion

Cooking Arkansas wild duck breast on the Arteflame grill ensures perfectly seared meat with a juicy, flavorful interior. The reverse-sear method helps achieve the best texture, and the blackberry glaze adds an irresistible balance of sweetness and tang.

Best pairings

• Grilled asparagus
• Roasted sweet potatoes
• Wild rice or quinoa
• A bold red wine like Pinot Noir
• A dark berry jam or compote