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.

No additional tips available.

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

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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.

Grilled Duck Breast With Pepper Jelly Glaze

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