Vermont Maple Glazed Duck on Arteflame Grill

Introduction

Duck breast is one of those rare cuts that, when done right, becomes a showstopping centerpiece at any meal. In this recipe, we're infusing rich Vermont maple syrup into a grilled duck breast using the Arteflame grill. The combination of crispy skin, tender meat, and a caramelized glaze creates a gourmet experience you can craft right in your backyard. With the center grate searing the duck at over 1,000°F and the outer griddle cooktop balancing flavors to golden perfection, this dish is sure to turn heads and delight the taste buds.

Ingredients

• 2 duck breasts, skin on
• 1/4 cup pure Vermont maple syrup
• 2 tbsp unsalted butter
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves
• 1 garlic clove, finely grated

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the napkins in the center of your Arteflame grill’s fire bowl.
3. Stack hardwood firewood on top of the napkins.
4. Light the napkins and let the wood catch.
5. Wait 20 minutes for the center grill grate to reach 1,000°F and the flat top cooktop to come up to temp.

Step 2: Prepare the Duck Breasts

1. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
2. Season both sides with sea salt and black pepper.
3. Mix maple syrup, butter, thyme, and garlic to create the glaze.

Step 3: Sear the Duck on the Center Grill Grate

1. Place the duck breasts skin-side down directly on the center grill grate to sear for 2-3 minutes until the skin is golden and crisp.
2. Flip and sear the flesh side for 1-2 minutes.

Step 4: Move the Duck to the Flat Cooktop

1. Transfer the duck breasts to the flat top just outside the center grate zone.
2. Brush with maple glaze and cook skin-side up, basting occasionally.
3. Use an instant-read thermometer and remove the duck around 130°F for medium rare (final target is 145°F after resting).

Step 5: Rest and Serve

1. Let the duck rest for 10 minutes off the grill to allow juices to redistribute and temp to rise.
2. Slice thinly across the grain and drizzle any remaining glaze over the top.

Tips

• Always let duck come to room temperature before grilling.
• Use butter instead of olive oil for better flavor and glaze consistency.
• Use the outer edges of the flat cooktop to keep already-finished sides warm.
• Duck continues to cook off the grill — remove it 15°F below your target doneness.
• Clean-up is a breeze on the Arteflame since nothing sticks to the solid steel cooktop.

Variations

• Spicy Maple Duck: Add 1/2 tsp chili flakes and a splash of bourbon to the glaze for a bold kick.
• Orange Glazed Duck: Substitute half the maple syrup with fresh orange juice and zest for a citrus twist.
• Asian-Inspired Maple glaze: Add 1 tsp soy sauce, grated ginger, and a dash of rice vinegar to the maple glaze.
• Smoky Chipotle Duck: Mix in chipotle in adobo and smoked paprika to the maple glaze for a smoky Southern flavor.
• Herb Crusted Duck: Rub duck breasts with rosemary, thyme, and sage before searing; glaze lightly at the end.

Best pairings

• Creamy polenta or grilled sweet potatoes
• Grilled asparagus or Brussels sprouts from the flat top griddle
• A bold red wine like Pinot Noir or Zinfandel
• A tart cranberry compote as a side sauce
• Artisan bread brushed with maple butter on the grill

Conclusion

With perfectly crisp skin and a rich Vermont maple glaze, this duck breast recipe brings flair and flavor that only an Arteflame grill can deliver. It's a showpiece meal you can master with a few classic techniques and premium ingredients.