Smoked Maple Glazed Duck Breast on Arteflame Grill - New Hampshire Style

Introduction

Nothing hits the sweet spot like a perfectly grilled duck breast with a smoky maple glaze, especially when it's done over an Arteflame grill. Inspired by New Hampshire’s rustic charm and love for maple, this recipe blends bold flavor with high-heat searing and slow grilling for a mouthwatering, crispy-skinned duck that’s tender on the inside. Using the reverse searing method on the Arteflame ensures juicy, evenly cooked duck every time. Let’s fire it up!

Ingredients

• 2 boneless duck breasts, skin on
• 1/2 cup pure New Hampshire maple syrup
• 2 tbsp unsalted butter (for grilling)
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1/2 tsp garlic powder
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place napkins in the center of the Arteflame grill fire bowl.
3. Stack firewood over the napkins and light them.
4. Wait about 20 minutes for the grill to heat up; the center grate will reach over 1,000°F – perfect for searing.

Step 2: Prepare the Duck and Glaze

1. Score the duck breast skin in a criss-cross pattern without cutting into the meat.
2. Season both sides of duck breasts generously with salt, pepper, smoked paprika, and garlic powder.
3. Mix maple syrup with apple cider vinegar to make the glaze and set aside.

Step 3: Sear the Duck Skin

1. Place duck breasts skin-side down on the center grill grate for 1–2 minutes to sear at high heat (1,000°F).
2. Flip and sear the meat side for another 1 minute.

Step 4: Grill to Finish Using Reverse Sear

1. Move duck breasts to the flat top griddle, skin-side down, closer to the center ring where the heat is higher but not direct flame.
2. Brush the maple glaze over the duck, turning every few minutes and reapplying glaze.
3. Grill until the internal temperature reaches 135°F (for medium-rare). Remove from heat at 120°F to allow carryover cooking.
4. Let rest for 10 minutes before slicing to allow juices to redistribute.

Step 5: Serve

1. Slice duck breast thinly and drizzle with extra warm glaze if desired.
2. Serve with grilled vegetables or roasted sweet potatoes, all made on the Arteflame flat top griddle.

Tips

• Use butter on the griddle for a rich caramelized finish on the skin and added flavor.
• Grill your side dishes simultaneously on the cooler outer edge of the griddle for efficiency.
• Always rest the meat after cooking to preserve juices.
• Adjust the position of the duck on the griddle to control cooking speed—closer to center for high heat, outer edge to slow it down.
• Baste frequently with the glaze for deeper flavor and caramelization.

Variations

1. Orange Bourbon Duck: Replace maple syrup with orange marmalade and a splash of bourbon. Adds a citrusy kick and warmth.
2. Herb-Infused Duck: Mix the glaze with fresh thyme and rosemary for a more aromatic profile.
3. Spicy Maple Duck: Add chili flakes or a spoonful of chipotle in adobo to the maple glaze for heat.
4. Ginger-Soy Glazed Duck: Swap maple syrup for honey, soy sauce, and grated ginger for an Asian twist.
5. Cranberry Maple Duck: Mix fresh cranberry puree into the maple glaze for a tangy kick—ideal for fall gatherings.

Best pairings

• Grilled sweet potatoes, with a hint of cinnamon butter
• Charred Brussels sprouts tossed in balsamic glaze
• Crisp New Hampshire apple cider (hot or cold)
• Full-bodied red wine, such as Pinot Noir or Syrah
• Warm cornbread with maple butter

Conclusion

The Arteflame grill transforms this New Hampshire-spirited smoked maple glazed duck into a crispy and juicy delicacy. By combining high-heat searing with gentle, even cooking on the flat top griddle, you get steakhouse-level results right in your backyard—with minimal cleanup and all the flavor locked in.