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Seared Duck Breasts

5

10

Cherry

Score with these smokin' duck breasts. 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.

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  • 3 duck breasts

  • 3 Ounce Traeger Chicken Rub

  • 1

    When ready to cook, set Traeger temperature 500℉ and preheat, lid closed for 15 minutes.

    : 500 ˚F

  • 2

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

    • 3 duck breasts

    • 3 Ounce Traeger Chicken Rub

  • 3

    Allow duck breasts to rest for 10 minutes.

  • 4

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

  • 5

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

    : 450 ˚F

    : 130 ˚F

  • 6

    Let rest 10 minutes before slicing. Enjoy!

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