Portuguese Wood-Grilled Duck Breast

Introduction

Master the art of wood-grilled duck breast with this Portuguese-inspired recipe. Using an Arteflame grill, we achieve a perfectly crispy skin and tender center by searing the duck at an extremely high temperature before finishing it off on the flat cooktop. The mix of Portuguese spices enhances the natural flavors, making this a mouthwatering dish you'll want to make again and again.

Ingredients

• 2 duck breasts
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 2 tbsp unsalted butter (for grilling)
• 1 tbsp chopped fresh parsley (for garnish)

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 soaked napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare 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 of the duck with sea salt, black pepper, smoked paprika, garlic powder, cayenne pepper, oregano, and cumin.

Step 3: Sear the duck breasts

1. Place the duck breasts skin-side down on the center grill grate.
2. Sear for about 2 minutes until the skin develops a golden-brown crispiness.
3. Flip and sear the flesh side for another 1-2 minutes to lock in the juices.

Step 4: Finish cooking on the flat cooktop

1. Move the seared duck breasts to the flat cooktop, skin-side up.
2. Adjust placement on the cooktop based on heat levels to reach the desired doneness.
3. Cook until the internal temperature is about 130°F (for medium-rare) or 140°F (for medium), remembering to remove the meat when it's 15°F below the target temperature.

Step 5: Rest and garnish

1. Remove the duck from the grill and let it rest for 5-10 minutes.
2. Slice thinly and garnish with chopped parsley.

Tips

• Always let the duck rest before slicing to retain its juices.
• The Arteflame grill’s different heat zones allow you to control how quickly your duck cooks—use the outer zone for slower finishing.
• For extra flavor, baste the duck with melted butter while grilling.

Variations

1. Spicy Portuguese Duck: Add 1 tsp of piri-piri seasoning for an extra kick.
2. Citrus-Infused Duck: Marinate the duck breasts in orange juice and zest for a bright, tangy twist.
3. Herb-Crusted Duck: Mix fresh rosemary and thyme into the seasoning blend.
4. Honey-Glazed Duck: Brush the duck with a honey glaze during the final minutes of grilling.
5. Garlic Butter Duck: Melt minced garlic in butter and drizzle over the sliced duck before serving.

Conclusion

Portuguese wood-grilled duck breast is a wonderful grilled dish with a combination of smoke, spice, and juicy meat. Using the Arteflame grill ensures a crispy skin and tender interior thanks to the high-heat searing technique followed by a precise cook on the flat cooktop. Try this at your next outdoor cookout and impress your guests with an unforgettable gourmet experience.

Best pairings

• Portuguese red wine, such as a full-bodied Douro or Alentejo.
• Grilled vegetables like asparagus, zucchini, or bell peppers cooked on the Arteflame griddle.
• Roasted potatoes with garlic and rosemary.
• A fresh citrus salad with arugula and orange slices for balance.
• Crusty Portuguese bread to soak up the duck’s juices.