Grilled Duck Breast With Pepper Jelly Glaze

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
• ¾ 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    276 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 36 grams protein; 141 milligrams cholesterol; 572 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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 1/2 hour before cooking.
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.
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.

30 minutes