Reverse Seared Duck Breasts

These Reverse Seared Duck Breasts cook like chicken, but eat like steak! Chef Tom smokes this bird on the Yoder Smokers YS480s Pellet Grill low and slow, and finishes it with a high heat sear, basted in duck fat and finished with a sweet and tangy honey mustard sauce.

► FULL RECIPE: (atbbq.com/thesauce/recipes/reverse-seared-duck-breasts)
RECIPE COOKED ON: (atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys480s-pellet-grill-with-acs.html)
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** PRODUCTS FEATURED **
YODER SMOKERS YS480S PELLET GRILL WITH ACS: bit.ly/3UwzRJl
CATTLEMAN'S GRILL ROAD HOUSE STEAK AND BEEF RUB: bit.ly/3FWDNyn
KOZLIK'S DIJON CLASSIQUE: bit.ly/3gEV19f
KOZLIK'S TRIPLE CRUNCH MUSTARD: bit.ly/3YfDAgw
HEAT MAVERICKS HOT SAUCE ANTIGRAVITY: bit.ly/3XnCoHu
REIDA HONEY FARM WILDFLOWER HONEY: bit.ly/3HqKGsE
LODGE 10" CAST IRON SKILLET: bit.ly/3UOtdOF
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00:00 Intro the duck recipe
00:34 Season the duck
01:53 Move the duck to the grill
02:33 Create the honey mustard sauce
04:35 Score the duck breasts
05:50 Adjust to direct grilling and begin sear
07:10 Pull off the duck and save duck fat for veggies
07:53 Slice into the duck breast
08:41 Plate the vegetables and duck
09:23 Get a bite

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