Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone.
4 Medium Duck Breasts, skin on
To Taste salt
To Taste black pepper
Take duck breasts out of the fridge and pat them very dry. Score skin in a crisscross pattern with a very sharp blade, being careful not to cut into the meat. Allow to sit at room temperature for 30 minutes.
When ready to cook, set temperature to High and preheat, 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 crispy skin, flip the breasts over and cook for an additional 3 to 5 minutes or a thermometer inserted in the thickest part of the meat reads 130-135℉ for medium-rare.
Take the duck breasts out of the pan and let them rest on a cutting board, skin side up for about 5 minutes. Slice the duck breast diagonally and serve immediately. Enjoy!