Smoked Maryland Duck Breast on the Arteflame Grill

Introduction

Experience the rich, smoky flavors of Maryland-style smoked duck breast grilled to perfection on the Arteflame. By searing the duck breast on the center grill grate at 1,000°F and then finishing it on the flat cooktop, you’ll lock in the juices for the most tender, flavorful results. This recipe uses the reverse searing method, optimizing the Arteflame's unique heat zones to give you steakhouse-quality results right in your backyard.

Ingredients

• 2 Maryland duck breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp butter
• Wood chunks for smoking

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some 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 and let the fire burn for about 20 minutes until the grill reaches temperature.

Step 2: Season the Duck

1. Pat the duck breasts dry with a paper towel.
2. Score the skin in a crisscross pattern.
3. Season with salt, pepper, smoked paprika, and garlic powder.

Step 3: Sear the Duck Breast

1. Place a wood chunk on the fire to create smoke.
2. Place the duck breasts skin-side down on the center grill grate.
3. Sear for 2 minutes to render the fat and create a crispy skin.
4. Flip and sear for another 2 minutes.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the duck to the flat cooktop, placing it closer to the center for more heat.
2. Add butter and baste the duck as it cooks.
3. Cook until the internal temperature reaches 130°F for medium-rare (remove at 115°F).

Step 5: Rest and Serve

1. Remove the duck from the grill and let it rest for 10 minutes to allow the juices to redistribute.
2. Slice thinly and serve.

Tips

• Always remove the duck 15°F before your target temperature as it continues to cook while resting.
• Use wood chunks for an aromatic smoky flavor.
• For best results, ensure the skin crisps up properly before moving it to the flat top.

Variations

1. Orange Glazed Duck: Brush duck with an orange marmalade glaze before searing.
2. Maple Bourbon Duck: Add a maple-bourbon glaze during the final stage of cooking.
3. Spicy Cajun Duck: Increase paprika and add cayenne for a spicy kick.
4. Asian-Inspired Duck: Marinate in soy sauce, ginger, and honey before grilling.
5. Herb Butter Duck: Use rosemary and thyme-infused butter for basting.

Best Pairings

• Grilled asparagus with garlic butter
• Caramelized sweet potatoes
• Wild rice pilaf with toasted pecans
• Full-bodied red wine like Pinot Noir

Conclusion

Grilling Maryland duck breast on the Arteflame ensures a perfectly seared exterior with juicy, flavorful meat inside. By utilizing the unique heat zones, you achieve a restaurant-quality dish right in your backyard.