This Butter-Basted Duck Breast Recipe is best served al fresco with a side of roasted vegetables and a glass of pinot noir. (Photo courtesy of Traeger)
April 05, 2019
By Traeger
Print Recipe
Serves: 2-4 Prep time: 45 minutes Cook time: 30 minutes Recommended wood chips/pellets: Hardwood Big Game Blend
Ingredients:
4 medium duck breasts Kosher salt, to taste Black pepper, to taste 1 tablespoon butter 1 sprig thyme 1 sprig rosemary 1 garlic clove Directions:
Take duck breasts out of the fridge and pat very dry. Score skin in a crisscross pattern with a sharp blade, being careful not to cut into the meat. Allow duck breasts to sit at room temperature for 30 minutes. When ready to cook duck breasts, set grill temperature to high and preheat with the lid closed for 15 minutes. Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast-iron skillet. Place the cast-iron skillet in the preheated grill and close the lid. Check the duck after 20 minutes and see how the skin looks. You want to cook it skin side down until the skin turns a golden brown and crispy. This could take an additional 5 to 10 minutes depending on the thickness of the skin. Once you achieve a golden-brown and crispy skin, add the butter, thyme, rosemary and garlic to the cast-iron skillet. Flip the duck breasts over and cook, basting with the herb butter the whole time, for an additional 3 to 5 minutes, or until a thermometer inserted in the thickest part of the breast reads 130-135 degrees F for medium-rare. Take the duck breasts out of the pan and let them rest on a cutting board, skin side up for 5 minutes. Slice the duck breast diagonally and serve immediately. Enjoy! For more Traeger recipes, visit: https://www.traegergrills.com/recipes
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