Grilled Duck Breast With Pepper Jelly Glaze

Name: Grilled Duck Breast With Pepper Jelly Glaze
Total time: 30 min
Yield: 8 servings
Ingredients: 8 boneless duck breasts, about 6 ounces each, skin on, trimmed of fat; Coarse salt; 1 teaspoon freshly ground black pepper; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh rosemary; For the pepper jelly glaze; 2 tablespoons chopped shallots; 3/4 cup sherry vinegar; 3 cups well-seasoned chicken or beef stock; 3 tablespoons hot pepper jelly; 2 tablespoons unsalted butter; Salt and freshly ground black pepper to taste; 1 jalapeno, seeded and finely minced, optional

By Marian Burros

Total Time: 30 minutes
Rating: 4(31)
Comments: Read comments

Featured in: The Quiet Star Of New Orleans

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Ingredients

Yield:8 servings

8boneless duck breasts, about 6 ounces each, skin on, trimmed of fat
Coarse salt
1teaspoon freshly ground black pepper
2teaspoons chopped fresh thyme
2teaspoons chopped fresh rosemary
For the pepper jelly glaze
2tablespoons chopped shallots
¾cup sherry vinegar
3cups well-seasoned chicken or beef stock
3tablespoons hot pepper jelly
2tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1jalapeno, seeded and finely minced, optional

Ingredient Substitution Guide

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Preparation

Step 1
Wash and dry duck breasts. Mix together salt, pepper, thyme and rosemary. Sprinkle the mixture over the skin side of the breasts, and refrigerate for several hours or let stand about ½ hour before cooking.
Step 2
Make the glaze: combine the shallots, vinegar and stock in a small pot and bring to a boil. Reduce heat, and simmer until liquid is reduced to about a cup. Whisk in the pepper jelly, and then the butter. Season to taste with salt and pepper. Add the jalapeno, if desired. Add more vinegar if sauce is too sweet.
Step 3
Grill or saute skin-side down for about 6 minutes; then turn and cook about 2 minutes longer, depending on how rare you want the breasts. Remove from heat; let stand about 2 minutes; then, slice on the diagonal into 5 or 6 pieces and arrange on plate, skin side up. Spoon glaze over the top.