Missouri Ozark Smoked Duck Breast on Arteflame Grill

Introduction

Experience the rich, smoky flavors of Missouri with this perfectly smoked and seared Ozark-style duck breast. Prepared on the Arteflame grill, this recipe delivers an incredible crispy skin and a tender, juicy interior. By reverse-searing, the duck retains all its natural juices while achieving a delightful crust. Perfect for outdoor grilling enthusiasts who crave restaurant-quality results!

Ingredients

• 2 duck breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp butter
• Hickory wood for smoking

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the grill to preheat for about 20 minutes until the flat cooktop griddle reaches the optimal temperature for grilling.

Step 2: Season the Duck Breasts

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

Step 3: Smoke the Duck

1. Place hickory wood on the grill to infuse a smoky flavor.
2. Lay the duck breasts skin-side up on the cooler outer edge of the cooktop to absorb the smoke.
3. Smoke the duck for about 30 minutes, or until the internal temperature reaches 110°F.

Step 4: Sear for Crispy Skin

1. Add butter to the center grill grate.
2. Move the duck breasts skin-side down onto the 1,000°F center grate for a steakhouse-quality sear.
3. Sear for 1-2 minutes until the skin is crisp and golden brown.

Step 5: Finish Cooking on the Flat Griddle

1. Move the seared duck breasts to the flat cooktop to finish cooking.
2. Cook until the internal temperature reaches 130°F for medium-rare or 140°F for medium.
3. Remove the duck from the grill when it is 15°F below the desired temperature, as it will continue cooking off the heat.

Tips

• Rest the duck breasts for 5 minutes before slicing to lock in juices.
• Use hickory or applewood for the best smoke flavor.
• Always cook skin-side down last to maintain crispiness.

Variations

1. Maple Glazed Duck: Brush the duck with maple syrup before searing for a sweet caramelized glaze.
2. Spicy Cajun Duck: Add cayenne pepper and Cajun seasoning to the spice rub for a Southern kick.
3. Asian-Inspired Duck: Use five-spice powder and soy sauce for a unique umami flavor.
4. Citrus Honey Duck: Add orange zest and a drizzle of honey during smoking for a bright, sweet flavor.
5. Garlic Herb Duck: Mix chopped rosemary, thyme, and garlic butter for an aromatic finish.

Best Pairings

• Grilled sweet potatoes with a honey glaze
• Sauteed Brussels sprouts with balsamic reduction
• Smoked applewood mashed potatoes
• A glass of Missouri Norton red wine
• Warm artisan sourdough bread

Conclusion

With the Arteflame grill, you can achieve a perfectly smoked and seared duck breast that showcases the bold flavors of Missouri. Whether you prefer classic seasoning or a unique twist with one of the variations, this dish will impress any guest with its crispy skin and tender, juicy meat. Enjoy your outdoor grilling adventure!