Introduction

Smoked duck breast is a gourmet dish that is surprisingly simple to prepare on the Arteflame grill. By searing the duck on the center grill grate first and then finishing it on the flat cooktop, you ensure a juicy, flavorful bite every time. The apricot glaze adds a sweet and tangy contrast that complements the rich duck meat. Follow this Illinois-style smoked duck breast recipe for an unforgettable meal.

Ingredients

• 2 duck breasts, skin on
• 1/2 cup apricot preserves
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 sprigs fresh thyme
• Firewood for grilling

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the paper napkins and allow the fire to establish.
5. Heat the grill for about 20 minutes until the flat cooktop is ready for grilling.

Step 2: Prepare the Duck

1. Score the duck skin in a crisscross pattern, careful not to cut into the meat.
2. Season both sides with salt, black pepper, smoked paprika, and cayenne pepper.

Step 3: Sear the Duck

1. Place the duck breasts skin-side down on the center grill grate.
2. Sear for about 2-3 minutes until the skin is golden and crispy.

Step 4: Cook the Duck on the Flat Cooktop

1. Move the seared duck breasts onto the flat cooktop.
2. Grill on medium heat zones until the internal temperature reaches 130°F (for medium-rare).
3. Remove from the grill when the internal temperature is 115°F, as it will carry over cook.

Step 5: Make the Apricot Glaze

1. On the flat cooktop, melt the butter near a moderate heat zone.
2. Add the apricot preserves, Dijon mustard, and apple cider vinegar.
3. Stir and allow it to glaze slightly, about 2 minutes.

Step 6: Glaze and Rest the Duck

1. Brush the cooked duck breasts with the apricot glaze.
2. Let them rest for 5-7 minutes before slicing.

Tips

• Always start with a hot grill to ensure proper searing.
• Use fresh thyme sprigs to enhance the smoky flavors.
• Slicing duck at an angle gives it a restaurant-quality presentation.
• Letting the duck rest helps redistribute juices, making it extra tender.

Variations

1. Maple Bourbon Glaze: Replace apricot preserves with maple syrup and add 1 tbsp bourbon for a deep smoky-sweet glaze.
2. Orange Honey Glaze: Use orange marmalade instead of apricot with honey for a citrusy sweet note.
3. Spicy Chipotle Glaze: Add 1 tsp chipotle in adobo to the glaze for a spicy, smoky kick.
4. Garlic Herb Infused: Rub minced garlic and rosemary onto the duck before grilling for an earthy aroma.
5. Balsamic Fig Glaze: Replace apricot preserves with fig jam and add balsamic vinegar for a rich, tangy twist.

Conclusion

Grilling duck breast on the Arteflame locks in its natural flavors, while the apricot glaze adds a sweet contrast. By using the reverse searing method, you achieve a perfectly crispy skin and a juicy, flavorful interior. Whether for a weekend cookout or a gourmet dinner, this smoked duck recipe is sure to impress.

Best Pairings

• Side: Grilled asparagus or roasted sweet potatoes.
• Wine: A full-bodied Pinot Noir pairs beautifully with duck.
• Dessert: A light fruit tart balances the richness of the dish.
• Bread: Serve with grilled sourdough for added texture.