Louisiana Smoked Duck Breast on the Arteflame Grill

Introduction

Experience the bold flavors of Louisiana with this perfectly smoked and grilled duck breast. Seasoned with blackened spice and reverse-seared on the Arteflame Grill, this dish is juicy on the inside with a beautifully crispy sear on the outside.

Ingredients

• 2 boneless duck breasts
• 1 tbsp blackened seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp unsalted butter
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins inside the Arteflame grill.
3. Stack firewood over the oiled napkins.
4. Light the napkins and allow the fire to burn for about 20 minutes until the grill reaches temperature.

Step 2: Season the Duck

1. Pat the duck breasts dry with paper towels.
2. Generously coat both sides with blackened seasoning, salt, and black pepper.

Step 3: Sear the Duck Breast

1. Place the duck breasts, skin-side down, on the center grill grate of the Arteflame at 1,000°F.
2. Let them sear for 2-3 minutes until the skin is crispy and golden brown.

Step 4: Reverse Sear on the Flat Cooktop

1. Move the duck breasts to the outer flat top griddle to finish cooking.
2. Add butter under the duck breasts and cook until they reach an internal temperature of 130°F (for medium-rare).
3. Remove the duck from the grill when the internal temperature is 115°F, as it will continue to rise while resting.

Step 5: Rest and Serve

1. Let the duck rest for 10 minutes before slicing.
2. Slice thinly and serve immediately.

Tips

• Score the duck skin with shallow cuts to help render the fat while searing.
• Use a meat thermometer to ensure perfect doneness.
• Cook your side dishes directly on the flat cooktop while the duck cooks.

Variations

1. Spicy Cajun Duck: Add cayenne pepper and smoked paprika to the blackened seasoning for extra heat.
2. Honey Glazed Duck: Brush the duck breasts with honey in the last few minutes of cooking.
3. Garlic Herb Duck: Rub the duck with minced garlic and fresh thyme before cooking.
4. Asian-Inspired Duck: Marinate the duck in soy sauce, ginger, and sesame oil before grilling.
5. Maple Bourbon Duck: Glaze with a mixture of maple syrup and bourbon for a sweet, smoky flavor.

Best Pairings

• Creamy mashed sweet potatoes
• Grilled asparagus with butter
• Savory cornbread
• Louisiana dirty rice
• A bold red wine like Pinot Noir

Conclusion

Louisiana smoked duck breast cooked on the Arteflame grill delivers an unparalleled combination of crispiness and tenderness. Enjoy the bold flavors and perfect sear only achievable on this amazing grill.