Reverse Seared Duck Breasts

Ingredients

• 4 duck breasts, boneless, skin on
• Cattleman’s Grill Road House Beef & Steak Seasoning

Honey Musard Sauce:

• 1 tbsp Kozlik’s Triple Crunch Pickled Mustard Seeds
• 1 tbsp Kozlik’s Dijon Classique Mustard
• 1 tbsp Reida Farm Kansas Wildflower Honey
• 1 tbsp Duke’s mayonnaise
• 1 tsp Heat Maverick’s Anti Gravity Hot Sauce

For the veggies:

• 2 cups baby potatoes, halved, parboiled until tender
• 2 Ciopollini onions, peeled, quartered
• 1 cup oyster mushrooms
• 1 cup purple cauliflower

Instructions

Preheat your Yoder Smokers YS480s Pellet Grill to 150ºF, set up for smoking.

Season the duck breasts with Cattleman’s Grill Road House Beef & Steak Seasoning. Transfer to the second shelf of the smoker.

Smoke breasts for one hour, skin side down.

While the duck smokes, combine all ingredients for the honey mustard sauce. Whisk well. Refrigerate until ready to serve.

Remove duck breasts from the grill. Remove the second shelf. Remove the diffuser door. Increase the grill temperature to 600ºF.

Score the skin of the duck breasts. Place the breasts skin side down in a cool Lodge 12” Cast Iron Skillet. Place the skillet directly over the flame.

Within minutes of searing the duck, the fat will begin to render out of the skin. Baste the breasts with the duck fat, using a spoon and tilting the skillet. This will coat the breasts in the fat and begin to cook them from the top down, as well.

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Continue cooking until the breasts reach an internal temperature of 125ºF, about 10 minutes. Flip the breasts to the meat side and cook for less than one minute. Remove them from the grill.

Transfer the breasts to a plate and cover to rest.

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Pour off all but a few tablespoons of duck fat from the skillet. Add the veggies to the skillet and roast until softened, stirring/tossing occasionally.

Slice and serve the reverse seared duck breasts over the veggies. Drizzle with the honey mustard sauce.