Montana Grilled Duck Breasts with Huckleberry Sauce

Introduction

Experience true Montana flavor with this grilled duck breast recipe, infused with a rich huckleberry sauce. Using the Arteflame grill, we achieve a perfect steakhouse-quality sear at 1,000F, locking in the juices for a tender, flavorful bite. This dish embodies rustic elegance, cooked entirely on the Arteflame's flat top and center grill grate. Let’s get grilling!

Ingredients

• 4 wild duck breasts, skin-on
• 1 cup fresh huckleberries
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper to taste
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)

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 vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack dry firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to grow. The grill will be ready in about 20 minutes.

Step 2: Prepare the Duck Breasts

1. Pat the duck breasts dry and score the skin in a crosshatch pattern, being careful not to cut into the meat.
2. Season both sides generously with salt and pepper.

Step 3: Sear the Duck Breasts

1. Place the duck breasts skin-side down on the center grill grate, searing at 1,000F for 2 minutes until the skin is crispy.
2. Flip and sear the other side for another 2 minutes.

Step 4: Cook to Desired Doneness

1. Move the seared duck breasts to the flat cooktop, closer to the edge where the heat is lower.
2. Continue to cook until the internal temperature reaches 130F for medium-rare or 140F for medium.
3. Remove the duck from the grill when it is 15F below the desired final temperature. It will continue to cook as it rests.

Step 5: Make the Huckleberry Sauce

1. On the flat cooktop, melt the butter near the center as it offers higher heat.
2. Add huckleberries and honey, letting them soften and release their juices.
3. Stir in balsamic vinegar and fresh thyme, letting the sauce thicken slightly.
4. Move the sauce towards the cooler edge of the cooktop to keep warm.

Step 6: Serve

1. Slice the grilled duck breasts thinly against the grain.
2. Drizzle the huckleberry sauce over the slices.
3. Serve immediately and enjoy!

Tips

• Let the duck breasts rest for at least 5 minutes before slicing to retain juices.
• For extra crispness, press the skin down lightly with a spatula while searing.
• Adjust the cooking area by moving the breasts towards the cooler grill outer areas as needed.

Variations

1. Spicy Montana Duck: Add a dash of cayenne to the seasoning and a splash of hot sauce to the huckleberry sauce.
2. Garlic Herb Duck: Rub the duck with minced garlic, rosemary, and thyme before grilling for an aromatic twist.
3. Citrus Glazed Duck: Replace balsamic vinegar with fresh orange juice and add some zest for a bright citrusy flavor.
4. Bourbon Maple Duck: Replace honey with maple syrup and add a splash of bourbon for extra richness.
5. Smoky Hickory Duck: Add a touch of smoked paprika to the seasoning and let the duck pick up extra smokiness from hickory wood.

Best Pairings

• Side: Roasted sweet potatoes grilled directly on the flat cooktop griddle.
• Drink: A bold red wine like Pinot Noir or a smoky bourbon.
• Salad: Arugula with goat cheese, walnuts, and a balsamic reduction.

Conclusion

Grilling duck breasts on the Arteflame ensures a perfect sear and rich flavor, while the huckleberry sauce brings in a delightful sweetness. Whether you enjoy hunting or simply want to experience true Montana flavors, this dish is a must-try!