Grilled Duck Breast With Pepper Jelly Glaze Recipe

Name: Grilled Duck Breast With Pepper Jelly Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Wash and dry duck breasts.
2
Mix together salt, pepper, thyme and rosemary.
3
Sprinkle the mixture over the skin side of the breasts, and refrigerate for several hours or let stand about 1/2 hour before cooking.
4
Make the glaze: combine the shallots, vinegar and stock in a small pot and bring to a boil.
5
Reduce heat, and simmer until liquid is reduced to about a cup.
6
Whisk in the pepper jelly, and then the butter.
7
Season to taste with salt and pepper.
8
Add the jalapeno, if desired.
9
Add more vinegar if sauce is too sweet.
10
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.
11
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.
12
Spoon glaze over the top.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Duck Breast With Pepper Jelly Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Duck Breast With Pepper Jelly Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions