Danish BBQ Duck Breast with Juniper and Honey

Introduction

This Danish-inspired BBQ Duck Breast with Juniper and Honey is the perfect winter dish with a rich, deep flavor. Using an Arteflame grill, we achieve the perfect steakhouse sear on the center grill grate at over 1,000°F, then finish cooking on the flat griddle cooktop for the perfect tenderness. The juniper berries add a subtle pine-like aroma that complements the duck beautifully, while a touch of honey balances the flavors with a hint of sweetness.

Ingredients

• 2 duck breasts
• 1 tbsp juniper berries, crushed
• 1 tbsp honey
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1 sprig fresh thyme (optional)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins into the grill and stack firewood over the top.
3. Light the napkins and allow the firewood to ignite.
4. Let the grill heat up for about 20 minutes until the center grill grate reaches over 1,000°F.

Step 2: Prepare the duck breasts

1. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
2. Season both sides with salt, pepper, and crushed juniper berries.
3. Drizzle honey over the skin side.

Step 3: Sear the duck breasts

1. Place the duck breasts skin-side down on the center grill grate for 1-2 minutes to achieve a perfect sear.
2. Flip the breasts and sear the other side for another minute.

Step 4: Reverse sear on the flat cooktop

1. Move the duck breasts to the flat griddle cooktop near the center for medium-high heat.
2. Add butter and thyme, basting the duck as it cooks.
3. Cook until the internal temperature reaches 130°F for medium-rare or 140°F for medium. Remove from the grill when the temperature is 15°F below your desired doneness, as it will continue to cook after resting.

Step 5: Rest and serve

1. Let the duck rest for at least 5 minutes before slicing.
2. Slice thinly and serve immediately.

Tips

• For extra crispy skin, dry the duck breasts with paper towels before seasoning.
• Use a meat thermometer for precision to avoid overcooking.
• Always rest the duck after grilling to retain maximum juiciness.

Variations

1. Scandinavian Spice Blend: Add ground cloves and allspice for a more traditional Nordic flavor profile.
2. Sweet and Smoky: Replace honey with maple syrup and add smoked paprika.
3. Garlic and Herb: Rub duck breasts with minced garlic and chopped rosemary.
4. Orange Glazed: Brush with orange marmalade instead of honey.
5. Spicy Heat: Add a pinch of cayenne pepper to the seasoning mix.

Conclusion

Grilling this Danish BBQ Duck Breast with Juniper and Honey on the Arteflame grill ensures a steakhouse-quality sear and a deeply flavorful dish. By using the flat cooktop for gentle, even cooking, you achieve perfectly tender duck with crisp skin. Try the different variations to suit your taste and enjoy the rich flavors of this winter-inspired recipe.

Best pairings

• Side Dish: Roasted root vegetables grilled on the Arteflame cooktop.
• Wine: A bold Pinot Noir or Syrah.
• Beer: A dark Belgian ale.
• Sauce: A cranberry or lingonberry compote.