Game On! Seared Duck Breast
Dizzy Pig is known for fresh and flavorful seasonings that are as creative as they are unconventional. This summer, expand your grilling experience beyond ordinary. This Game On! Seared Duck Breast recipe from Dizzy Pig will put a new spin on your grilling game and bring far-out flavor to your table.
Wood Pellet Flavor -Alder, Apple, Cherry, Hickory, Oak, Pecan
Fire up your grill and preheat it to 450°F.
- Wash the duck breast in cold water and pat dry.
- With a sharp knife, score the skin through, just to the fat layer, in a crosshatch pattern.
- Flip over (skin down) and apply a generous layer of Game On.
- After the rub has set (5 to 10 minutes), flip over so the skin is up, and shake on a light, even layer of Game On.
- When your grill is hot, put duck breast on a clean grate (skin down). Keep a close eye on the grill as the fat can quickly catch fire and scorch your breast. Watch through the top vent of your cooker. If a flare-up occurs, close the vents until the flame goes out. In about 5 minutes you will have developed a nice brown crust with a little bit of char. Cook in small batches, 1 or 2 at a time, to reduce flare-ups from fat.
- Cook for as long as you can on the skin side to render out as much fat as possible without charring it black. Once the skin has turned brown, flip the duck over (skin up). Go a few more minutes on the second side, being careful not to overcook.
- Good duck breast is best served rare to medium rare. Pull it off at an internal temperature of 130-135°F.
- Let duck breast rest on a cutting board for five minutes, allowing it to carry over to 140°F.
- Slice with a very sharp knife against the grain so each slice has a piece of skin and fat. Serve with your favorite side or over a bed of greens.