Montana Fire-Grilled Smoked Duck

Introduction

Fire-grilled smoked duck is an exquisite dish that perfectly balances bold smoky flavors with a rich, juicy texture. Using the Arteflame grill, we achieve a flawless sear at 1,000°F, then finish the duck on the flat-top cooktop for even doneness. This method ensures a steakhouse-quality result that will wow your guests.

Ingredients

• 4 wild duck breasts, skin-on
• 2 tbsp coarse sea salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 sprig fresh rosemary, minced
• 3 tbsp unsalted butter
• Firewood for grilling

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the grill to preheat for about 20 minutes.

Step 2: Season the Duck Breasts

1. Pat the wild duck breasts dry with a paper towel.
2. Season generously with sea salt, black pepper, smoked paprika, garlic powder, and minced rosemary.
3. Let the seasoned duck rest while the grill preheats.

Step 3: Sear the Duck on the Center Grill Grate

1. Place the duck breasts skin-side down on the center grill grate where temperatures reach over 1,000°F.
2. Sear for about 1-2 minutes until the skins develop a deep golden crust.
3. Flip the breasts and sear for another 1-2 minutes.

Step 4: Finish on the Flat Cooktop

1. Move the duck breasts to the Arteflame flat-top cooktop.
2. Add butter around the duck breasts, allowing it to melt and baste the meat.
3. Cook to an internal temperature of 125°F for medium-rare (remove at 110°F as it will continue cooking off the grill).

Step 5: Rest and Serve

1. Remove the duck from the cooktop and let it rest for 10 minutes.
2. Slice thinly and serve immediately.

Tips

• Use high-quality firewood for a superior smoky flavor.
• Let the duck rest before slicing to maximize juiciness.
• Adjust your cooking area on the Arteflame flat-top to control doneness effectively.

Variations

1. Honey-Glazed Duck: Add a honey-soy glaze during the last few minutes of cooking.
2. Spicy Cajun Duck: Season with cayenne, thyme, and Cajun spices for added heat.
3. Herb-Infused Duck: Use a mix of fresh thyme, oregano, and basil for a fragrant twist.
4. Garlic Butter Duck: Mix minced garlic with butter and baste the duck continuously.
5. Maple-Smoked Duck: Brush with maple syrup before grilling for subtle sweetness.

Best Pairings

• Grilled asparagus with lemon butter
• Roasted sweet potatoes
• Smoked gouda mashed potatoes
• A bold red wine like Syrah or Malbec

Conclusion

Fire-grilling smoked duck on the Arteflame grill brings out deep, rich flavors with an irresistible sear. Whether preparing for a casual barbecue or a special occasion, this reverse-seared duck will never disappoint.