Polish Grilled Duck Breast with Lingonberry Sauce

Introduction

Discover the rich flavors of Polish cuisine with this perfectly grilled duck breast paired with a sweet and tangy lingonberry sauce. Using the Arteflame grill, we achieve a perfect steakhouse-quality sear before tenderly finishing the meat on the flat cooktop. This reverse searing method locks in juices, creating an incredibly flavorful and succulent result. Grilling on the Arteflame also allows you to prepare every component of your dish at the same time with ease.

Ingredients

• 2 duck breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp butter
• 1/2 cup lingonberry preserves
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Fresh thyme for garnish

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the napkins and let the fire heat up the grill for about 20 minutes.

Step 2: Prepare the duck breasts

1. Pat the duck breasts dry with paper towels.
2. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
3. Season both sides of the duck breast with salt, pepper, and smoked paprika.

Step 3: Sear the duck on the center grill grate

1. Place the duck breasts skin-side down on the center grill grate.
2. Sear for 2-3 minutes until the skin turns golden brown and crispy.
3. Flip and sear the other side for another 2 minutes.

Step 4: Finish cooking on the flat cooktop

1. Move the duck breasts to the flat cooktop to finish cooking with indirect heat.
2. Cook for about 6-8 minutes, flipping occasionally, until the internal temperature reaches 130°F for medium-rare.
3. Remove the duck from the grill when the internal temperature is about 115°F, as it will continue cooking while resting.
4. Let the meat rest for 10 minutes before slicing.

Step 5: Prepare the lingonberry sauce

1. On the flat griddle cooktop, melt butter and add balsamic vinegar.
2. Stir in lingonberry preserves, honey, and Dijon mustard.
3. Simmer lightly on the outer part of the cooktop for 2-3 minutes, stirring occasionally.
4. Remove the sauce from the heat.

Step 6: Serve

1. Slice the duck breast thinly.
2. Drizzle with lingonberry sauce.
3. Garnish with fresh thyme and serve immediately.

Tips

• Remove duck from the grill when it is 15°F below the desired temperature as it will continue to cook while resting.
• Use butter instead of olive oil for a better flavor.
• Adjust the location of the duck on the griddle to utilize different temperature zones for more control.

Variations

1. Spiced Honey Duck: Add a pinch of cinnamon and cayenne to the seasonings for a warm and slightly spicy kick.
2. Garlic Herb Butter Duck: Infuse the butter with minced garlic and rosemary before brushing on the duck while grilling.
3. Wine-Glazed Duck: Substitute balsamic vinegar with red wine and add a splash of orange juice for a deeper sauce flavor.
4. Mustard Maple Glaze: Replace honey with maple syrup and add a tablespoon of whole grain mustard for a sweet-savory touch.
5. Berry Medley Sauce: Mix lingonberry preserves with a spoonful of blackberry and raspberry jam for a fruitier topping.

Conclusion

Grilling duck breast on the Arteflame brings out its natural richness while achieving a perfect crisp sear. The tangy lingonberry sauce adds a delicious contrast, making this an elegant meal worthy of any occasion. Try different variations to customize this dish to your liking.

Best Pairings

• Roasted root vegetables (grilled on the Arteflame cooktop)
• Crispy potato rösti
• Steamed asparagus with lemon butter
• A glass of robust red wine, such as Pinot Noir or Zinfandel