Smoked and Grilled Duck Breast - Oklahoma Style

Introduction

Wild game lovers, get ready. This Smoked and Grilled Oklahoma Duck Breast recipe maximizes the rich, bold flavor of local wild duck by using the Arteflame grill’s signature reverse sear technique. Smoking the duck low and slow on the griddle locks in flavor while searing it over the 1,000°F center grill grate creates a crispy golden crust restaurant chefs dream about. This recipe turns wild duck into a culinary experience, all without ever needing an oven or extra pans. Let’s fire it up and transform your grilling game, Oklahoma-style!

Ingredients

• 4 Oklahoma wild duck breasts, skin-on
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp unsalted butter
• 1 small bundle of fresh thyme
• Wood chunks or chips for smoking (pecan or apple wood preferred)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Allow the fire to grow and preheat the grill for about 20 minutes until the center grate reaches 1,000°F and the flat cooktop ranges in heat zones.

Step 2: Prep the Duck Breasts

1. Pat duck breasts dry with paper towels to ensure crispy skin.
2. Score the skin in a crosshatch pattern without cutting into the meat.
3. Season evenly with salt, pepper, paprika, garlic powder, and cayenne.

Step 3: Smoke on the Flat Griddle

1. Place a few wood chunks on the fire to create smoke.
2. Melt butter onto the flat griddle and add fresh thyme bundles to infuse aroma.
3. Place the duck breasts skin-side up on the outer section of the cooktop for indirect heat.
4. Close a pizza oven dome over the duck (if available) to capture heat and smoke without a lid.
5. Let the duck cook slowly until it reaches 115°F internal temperature.

Step 4: Sear on the Center Grill Grate

1. Transfer duck breasts skin-side down to the center grate for a hard sear.
2. Sear for about 60-90 seconds until the skin crisps and browns.
3. Flip and sear the underside for 30-45 seconds.

Step 5: Rest and Slice

1. Remove duck breasts when they reach 130°F internal temperature (for medium rare).
2. Let rest for 10 minutes. They’ll coast up to 135°F while resting.
3. Slice thinly across the grain to serve.

Tips

• The key to juicy duck is managing temperatures: smoke low and sear hot.
• Rest time is vital. Always pull meat 15°F before final target temp.
• Cook skin-side up for initial griddling to preserve that fat for searing.
• Use butter, not oil – it caramelizes beautifully on the flat top.
• Don't skip the thyme – it adds a subtle herb essence during the slow cook.

Variations

• Honey-Lacquered Duck: Add a light honey glaze before searing for a sweet crisp skin.
• Citrus & Herb Duck: Marinate duck in orange juice, lemon zest, rosemary, and sage before cooking.
• Bourbon Smoked Duck: Add soaked bourbon wood chips and finish with a bourbon glaze.
• Asian-Inspired Duck: Rub with five spice powder and serve with hoisin sauce on the side.
• Spicy Chipotle Duck: Use a chipotle dry rub and serve with a charred corn salsa.

Conclusion

With the Arteflame grill, making restaurant-quality wild game at home is not only possible – it’s effortless. This Smoked and Grilled Duck Breast recipe highlights the flavors of Oklahoma’s wild duck and uses the power of reverse searing to guarantee crispy skin, juicy meat, and unforgettable taste. Fire up, sear on, and enjoy it all hot off the grill.

Best pairings

• Grilled asparagus with lemon zest
• Smoked sweet potato wedges on the flat griddle with butter and thyme
• Charred peaches or grilled persimmons with honey glaze
• A bold Zinfandel or a dark Belgian ale
• Wild rice salad with cranberries and toasted pecans