Belgian Smoked Duck Breast with Juniper

Introduction

This Belgian-inspired smoked duck breast with juniper berries brings an aromatic, deep flavor perfect for winter grilling. Using the Arteflame grill, we'll sear the duck breast at 1,000°F to lock in juices before cooking it to perfection on the flat cooktop. The result is an elegantly crisp and succulent dish that will impress family and friends.

Ingredients

• 2 duck breasts (skin-on)
• 1 tbsp juniper berries, crushed
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp unsalted butter
• 1 sprig fresh thyme
• 1 clove garlic, minced

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes.
4. Ensure the center grill grate reaches 1,000°F for perfect searing.

Step 2: Prepare the duck breasts

1. Pat the duck breasts dry with paper towels.
2. Score the skin in a diamond pattern, being careful not to cut into the meat.
3. Season the duck breasts with crushed juniper berries, sea salt, black pepper, and smoked paprika.

Step 3: Sear the duck breasts

1. Place the duck breasts skin-side down on the center grill grate.
2. Let them sear for about 2 minutes, until the skin is crisp and golden brown.
3. Flip the duck breasts and sear the other side for another 2 minutes.
4. Move the duck breasts to the flat cooktop to continue cooking.

Step 4: Finish cooking on the flat cooktop

1. Add butter, thyme, and minced garlic to the flat cooktop near the duck breasts.
2. Baste the duck breasts with the melted butter for extra flavor.
3. Cook until the internal temperature reaches 130°F for medium-rare.
4. Remove the duck breasts from the grill when they reach 115°F, as they will continue cooking.
5. Let them rest for 5 minutes before slicing.

Tips

• Adjust the placement of the duck breasts on the flat cooktop to control temperature.
• For even more smokey flavor, toss a few extra juniper berries onto the fire.
• Use a meat thermometer to ensure precise doneness.

Variations

1. Orange Glaze: Add a drizzle of orange zest and honey glaze for a citrusy twist.
2. Spiced Maple: Brush the duck with a maple syrup and cinnamon glaze before cooking.
3. Garlic Butter: Infuse the butter with extra garlic and rosemary for a deeper aroma.
4. Smoky Bourbon: Marinate the duck in bourbon and smoked paprika before grilling.
5. Herb-Crusted: Coat the duck in a crust of crushed nuts and dried herbs for a crunchy texture.

Conclusion

This Belgian-style smoked duck breast with juniper is a true winter grilling delight. With the Arteflame grill providing incredible flavor, a perfect sear, and an even cook, you’ll master this dish with ease.

Best Pairings

• Side dish: Roasted Brussels sprouts with bacon.
• Wine pairing: A bold Pinot Noir or Syrah.
• Cheese pairing: Aged Gouda or Brie.
• Beer pairing: Belgian Dubbel or a smoky porter.