Grilled Duck Breast With Pepper Jelly Glaze
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
- Âľcup 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
Nutritional analysis per serving (8 servings)
759 calories; 69 grams fat; 24 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 22 grams protein; 686 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
The cooking time here is way too little. If you do this, the duck will be raw. About 10 minutes per side seems about right, depending on how hot your fire is. Also, the glaze is way off. 3 cups of chicken stock? That makes a soup, not a glaze. I think it should have been something like 1/3 cup.