New York Grilled Long Island Duck Breast

Introduction

A beautifully grilled Long Island duck breast with perfectly crisped skin and a rich, tangy fruit reduction, all cooked to perfection on the Arteflame grill. The intense sear from the center grill grate locks in juices and flavor while the flat top griddle finishes the duck to tender perfection. Ideal for at-home chefs wanting restaurant-quality results outdoors.

Ingredients

• 2 Long Island duck breasts, skin-on
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1/2 cup red wine
• 1/3 cup fresh or frozen cherries (pitted)
• 1 tbsp honey
• 1 tsp balsamic vinegar
• Fresh thyme sprigs (optional)

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 your Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins and let the fire build — the grill will be ready in about 20 minutes.

Step 2: Score and season the duck

1. Using a sharp knife, gently score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
2. Season both sides with salt and pepper.

Step 3: Sear the duck breast

1. Place the duck breasts skin-side down on the hot center grill grate (over 1,000°F).
2. Sear for about 2 minutes per side to crisp the skin and lock in juices.

Step 4: Finish on the flat cooktop

1. Move the duck to the hotter inner part of the griddle, skin-side up.
2. Add a small pat of butter under each piece for extra flavor.
3. Cook until the internal temperature reaches 130°F (for medium-rare), then remove from heat at 115°F as it continues to cook off-grill.

Step 5: Make the fruit reduction

1. On the griddle, near the middle-hot zone, combine cherries, red wine, honey, and balsamic vinegar.
2. Let it simmer and reduce for about 7–10 minutes until slightly thickened, stirring occasionally with a flat-edge spatula.

Step 6: Rest and serve

1. Let the duck rest for about 5 minutes before slicing into thin, diagonal strips.
2. Drizzle with the fruit reduction and garnish with fresh thyme if desired.

Tips

• Use only dry, seasoned hardwood for the cleanest burn and best flavor.
• Always rest the duck before slicing to keep it juicy.
• Start the fruit reduction early on the griddle to deepen flavors.
• The flat top griddle zones allow precise temperature control, so position ingredients accordingly.
• Use a meat thermometer to avoid overcooking—remove meat at 15°F below desired temp.

Variations

1. Orange Zest & Brandy Duck: Replace cherries with orange marmalade and add a splash of brandy for citrus complexity.
2. Maple-Bourbon Duck: Swap honey with maple syrup and include a dash of bourbon in the reduction sauce for a bold twist.
3. Blueberry Balsamic Duck: Use blueberries instead of cherries and increase balsamic vinegar, resulting in a tangier glaze.
4. Asian-Inspired Five Spice Duck: Rub duck with Chinese five-spice and use a plum sauce reduction with soy and rice vinegar.
5. Spicy Raspberry Duck: Stir crushed red pepper into a raspberry reduction for a sweet-heat combination.

Best pairings

• Side: Grilled sweet potatoes with thyme butter.
• Vegetable: Asparagus spears grilled on the flat top and finished with lemon zest.
• Drink: A glass of New York State Pinot Noir or a dry Rosé.
• Dessert: Grilled peaches with cinnamon sugar.

Conclusion

The Arteflame grill takes this New York classic Long Island duck breast to the next level. With careful searing and perfectly balanced fruit glaze, you’ll impress family and guests with this simple yet elegant grilled dish. The reverse sear method ensures tender meat and crisp skin every time.