North Carolina Smoked Duck Breast with Cherry Sauce

Introduction

Smoked duck breast on an open flame is nothing short of perfection, and when it’s paired with a sweet cherry reduction, the results are unforgettable. Using the Arteflame grill, we're going to sear this decadent meat at over 1,000°F for unmatched flavor and texture. This reverse searing method preserves all the juices while letting us build layers of smoky, fruity richness on the flat top griddle. Let's bring restaurant-quality smoked duck to your North Carolina backyard!

Ingredients

• 2 duck breasts, skin on
• Salt and freshly ground black pepper
• 1 tsp smoked paprika
• 1 tbsp unsalted butter
• 1 cup fresh or frozen pitted cherries
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tsp fresh rosemary, chopped
• 1 small shallot, finely minced
• 1 clove garlic, minced
• 1/4 cup red wine (or cherry juice)

Instructions

Step 1: Fire Up The Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill and soak them with vegetable oil.
2. Stack firewood on top of the napkins.
3. Light the paper napkins and allow the grill to heat up for about 20 minutes.
4. The center grill grate will reach over 1,000°F—perfect for searing duck.

Step 2: Prepare the Duck Breasts

1. Score the duck breast skin in a crisscross pattern to help render the fat.
2. Season both sides with salt, pepper, and smoked paprika.
3. Let the duck rest at room temperature while the grill heats up.

Step 3: Sear the Duck on the Center Grill Grate

1. Place duck breasts skin-side down on the center grill grate over high heat.
2. Sear for 2-3 minutes until the skin gets crispy and well browned.
3. Flip and sear the other side for 1-2 minutes.

Step 4: Finish Cooking on the Flat Top Griddle

1. Move the duck to the Arteflame flat griddle cooktop, closer to the outer cooler zones.
2. Cook until the internal temperature reaches 135°F for medium-rare (remove from grill at 120°F).
3. Remove duck, tent with foil, and let rest—internal temp will continue to rise by about 15°F.

Step 5: Make the Cherry Sauce

1. On the flat griddle, melt butter and add the minced shallot and garlic.
2. Cook for 2-3 minutes until softened, without browning.
3. Add cherries, balsamic vinegar, honey, red wine or cherry juice, and rosemary.
4. Let the mixture reduce and thicken gently, smashing some of the cherries for texture.
5. Once it coats the back of a spoon, remove from heat.

Step 6: Serve

1. Slice the duck breast thinly, fan out over a plate, and drizzle with cherry reduction.
2. Serve immediately alongside your favorite grilled vegetables or a light salad prepared on the same Arteflame cooktop.

Tips

• Always let duck rest before slicing to seal in the juices.
• Use fresh, ripe cherries for the best flavor—but frozen will work well too.
• Start cooking any sides or veggies on the outer ring while the duck sears for perfect timing.
• Monitor internal temperature to prevent overcooking. Duck should stay juicy at medium-rare.
• Finish sauces directly on the Arteflame without using pots—nothing beats the flat top for even heat.

Variations

1. Spicy Orange Duck: Swap cherries for orange marmalade, orange zest, and a pinch of cayenne.
2. Apple Cider Glazed Duck: Use apples and a splash of apple cider vinegar for a tart-sweet twist.
3. Blackberry Rosemary Duck: Blackberries with rosemary and a touch of balsamic bring a foresty sweetness to complement the smoky flavors.
4. Maple Bourbon Duck: Combine maple syrup, bourbon, and Dijon mustard for a rich glaze with southern flair.
5. Asian Five Spice Duck: Rub duck with five-spice powder and create a cherry-soy glaze with sesame oil.

Best pairings

• Grilled asparagus or charred broccolini on the flat top
• Garlic-herbed mashed sweet potatoes
• Red wine like a Pinot Noir
• Fresh cranberry spritzers or bourbon cocktails
• Crusty grilled sourdough brushed with butter

Conclusion

There’s something magical about cooking a delicious smoked duck breast outdoors, right over the fire on an Arteflame grill in North Carolina. This recipe amplifies the duck's richness with the fruit-forward brightness of a cherry sauce and delivers perfect sear and juiciness every time. Whether it’s for a special dinner or to showcase your backyard culinary skills, this dish is destined to impress.