Grilled Duck Breast with Cherry Balsamic Glaze on the Arteflame Grill

Introduction

For an intimate dinner for two, grilling duck breast on the Arteflame grill adds a smoky flavor that pairs beautifully with a cherry balsamic glaze. This recipe brings out the richness of the duck, while the sweet and tangy glaze adds a luxurious touch. Perfect for a special evening, this dish is both elegant and delicious.

Ingredients

For the Duck Breast:

• 2 duck breasts (about 6-8 oz each, skin-on)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme, finely chopped
• 1/2 teaspoon garlic powder

For the Cherry Balsamic Glaze:

• 1/2 cup pitted fresh or frozen cherries (or cherry preserves)
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon fresh thyme, finely chopped
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Optional Sides:

• Grilled asparagus
• Creamy mashed potatoes
• Arugula salad with lemon vinaigrette

Instructions

1. Prepare the Duck Breast

Start by scoring the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. This allows the fat to render out and the skin to become crispy. Pat the duck breasts dry with paper towels, then season both sides with kosher salt, black pepper, garlic powder, and chopped thyme. Let the duck breasts sit at room temperature for 15-20 minutes.

2. Fire Up the Grill

Fire up your Arteflame grill, allowing it to heat up until the center grate reaches about 450°F (230°C). The outer edges will be cooler, providing different heat zones for cooking the duck and the glaze.

3. Grill the Duck Breast

Place the duck breasts skin-side down on the center grill grate. Grill the duck for about 6-8 minutes, allowing the fat to render and the skin to become crispy. Move the duck breasts to a cooler part of the grill and flip them over, grilling for an additional 3-4 minutes until the internal temperature reaches 135°F (57°C) for medium-rare. Remove the duck breasts from the grill and let them rest, skin-side up, for 5-10 minutes.

4. Prepare the Cherry Balsamic Glaze

While the duck is resting, prepare the glaze on the flat cooktop surrounding the center grate. Place a small heatproof pan directly on the cooktop, or create a makeshift pan using foil. Add the pitted cherries (or cherry preserves), balsamic vinegar, honey, Dijon mustard, and fresh thyme. Stir the mixture and let it simmer on the hot zone until the glaze thickens, about 5-7 minutes. Season with salt and pepper to taste, and move the pan to a cooler part of the grill to keep warm.

5. Grill the Sides

While the glaze is simmering, grill the asparagus on the flat cooktop, using the medium heat zone. Turn the asparagus occasionally until tender and slightly charred, about 5 minutes.

6. Serve the Duck Breast

Slice the duck breasts thinly on a diagonal and arrange the slices on two plates. Drizzle the cherry balsamic glaze generously over the duck. Serve with the grilled asparagus, creamy mashed potatoes, and a light arugula salad for a complete, romantic meal.

7. Enjoy Your Intimate Dinner

Set the table with your favorite wine, light some candles, and savor the rich flavors of this elegant grilled duck breast with cherry balsamic glaze.

Tips for the Best Results

• Crispy Skin: Scoring the duck skin and grilling it slowly over medium heat allows the fat to render properly, creating a crispy, golden-brown skin.
• Resting Time: Always let the duck breasts rest before slicing to ensure the meat remains tender and juicy.
• Glaze Variations: If cherries are not available, you can substitute them with raspberries or blackberries for a similar sweet-tart flavor.

Variations

1. Duck Breast with Orange Glaze: Replace the cherry balsamic glaze with a classic orange sauce made from fresh orange juice, zest, and a touch of Grand Marnier.
2. Spicy Duck Breast: Add a pinch of red pepper flakes to the glaze for a bit of heat that complements the richness of the duck.
3. Herb-Crusted Duck Breast: Coat the duck breasts with a mixture of chopped rosemary, thyme, and sage before grilling for an aromatic crust.
4. Duck Breast with Red Wine Reduction: Swap the cherry glaze for a red wine reduction sauce made with shallots, red wine, and beef broth.
5. Duck Breast with Fig Sauce: Use fresh or dried figs in the glaze for a sweeter, more complex flavor profile.

Best Pairings

• Wine: A full-bodied red wine like Pinot Noir or a medium-bodied Zinfandel pairs beautifully with the rich flavors of the duck.
• Side Dish: Creamy polenta or wild rice add warmth and depth to the meal.
• Dessert: A decadent chocolate fondant or a fruit tart with fresh berries to end the evening on a sweet note.

Conclusion

Grilling duck breast on the Arteflame grill adds a smoky depth to the dish, making it even more special. Paired with a cherry balsamic glaze, this meal is perfect for an intimate dinner for two. The combination of rich, tender duck and the sweet, tangy glaze creates a dining experience that’s sure to impress.