Spanish Grilled Duck Breast with Fig Sauce

Introduction

Spanish-style grilled duck breast gets a crispy sear on the Arteflame grill and is finished with a rich, sweet fig sauce. The high-heat sear locks in juices, while the flat cooktop ensures even cooking. This recipe is perfect for an elegant outdoor meal.

Ingredients

• 2 duck breasts
• 1/2 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1/2 cup fresh figs, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon fresh thyme
• 1/4 cup water

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over top of the soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the Duck Breasts

1. Pat the duck breasts dry with a paper towel.
2. Score the skin in a crosshatch pattern without cutting into the meat.
3. Season both sides with salt and pepper.

Step 3: Sear the Duck Breasts

1. Place the duck breasts skin-side down on the center grill grate to sear for about 2 minutes.
2. 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 griddle and cook for another 6-8 minutes, turning occasionally.
2. Remove them from the grill when the internal temperature is 135°F for medium-rare (they will continue cooking after removal).
3. Let the duck rest for 10 minutes before slicing.

Step 5: Prepare the Fig Sauce

1. Melt the butter on the flat top griddle away from the highest heat areas.
2. Add the figs, balsamic vinegar, honey, thyme, and water.
3. Let it simmer and reduce for about 5 minutes, stirring occasionally.
4. Once thickened, remove from heat.

Step 6: Serve

1. Slice the duck breasts thinly.
2. Drizzle the fig sauce generously over the top.
3. Serve immediately for the best flavor and texture.

Tips

• For extra crispy skin, ensure the duck is completely dry before placing it on the grill.
• Use butter instead of oil for a richer flavor.
• Cook all your sides on the Arteflame griddle at the same time for convenience.

Variations

1. Orange Glaze: Swap figs for orange marmalade and a splash of Grand Marnier.
2. Port Wine Reduction: Replace balsamic with port wine and add a pinch of cinnamon.
3. Berry Infused: Use a mixture of blackberries and raspberries instead of figs.
4. Honey Rosemary: Add fresh rosemary and extra honey for a deeper, herbal sweetness.
5. Spicy Kick: Include a pinch of chili flakes for a spicy contrast to the sweet sauce.

Conclusion

Grilling duck on the Arteflame grill ensures crispy skin and tender meat, while the fig sauce adds a sweet-savory balance. Enjoy this Spanish-inspired dish with friends and family!

Best Pairings

• Pair with a robust Spanish red wine like Tempranillo or Garnacha.
• Serve alongside roasted potatoes or grilled asparagus.
• Complement with a fresh arugula salad for a bright contrast.