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Grilled Duck Breasts

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Give duck the Traeger twist by wood-firing this delicious recipe. Simple seasoning and high heat are all you need for crispy, juicy results.

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  • 4 (6 oz) boneless duck breasts

  • 1/4 Cup Traeger Chicken Rub

  • 1

    Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern.

    • 4 (6 oz) boneless duck breasts

  • 2

    Season both sides of the duck with Traeger Chicken Rub.

    • 1/4 Cup Traeger Chicken Rub

  • 3

    When ready to cook, set Traeger temperature to 450° and preheat, lid closed for 15 minutes.

    450 ˚F

  • 4

    Place the duck breasts, skin-side down, on the grate. Close the lid and cook for 15 to 20 minutes, or until the internal temperature reaches 130℉ to 135℉ (for medium-rare) when an instant-read thermometer is inserted into the thickest part of the breast.

    450 ˚F

    130 ˚F

  • 5

    Remove from the Traeger and allow to rest for 5 minutes. Slice against the grain and serve in thick slices. Enjoy!

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