Prep time: 45 minutes
Cook time: 30 minutes
Recommended wood chips/pellets: Hardwood Big Game Blend
- 4 medium duck breasts
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon butter
- 1 sprig thyme
- 1 sprig rosemary
- 1 garlic clove
- 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