Elk NetworkSeared Duck Breasts

Carnivore's Kitchen | July 22, 2019

Score with these smokin’ duck breasts. These freshly scored duck breasts are generously seasoned with Traeger Big Game Rub and seared over sweet and rich cherry pellets. Don’t miss out on this winning recipe.Ingredients


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (or 500 degrees F on a Timberline) and preheat, lid closed, for 10 to 15 minutes.

Season bottom of duck breasts with Traeger Big Game Rub. Score the top of the breasts and season with rub.

Allow duck breast to rest for 10 minutes.

Grill breasts skin side down for 4 minutes. Flip and grill another 4 minutes on the other side.

Pull breasts from grill when they reach an internal temperature of 130 degrees F (for medium rare). The duck will continue to cook and should reach a final internal temperature around 135 degrees F.

Let rest 10 minutes before slicing. Enjoy!Have a recipe you’d like to share? Hit us up in the comments below.