Seared Duck Breasts with Pepper Jelly Glaze Recipe

Name: Seared Duck Breasts with Pepper Jelly Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless duck breasts (about 6 ounces each), skin on and fat trimmed; 2 tablespoons kosher salt; 1 teaspoon ground black pepper; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 1 bay leaf, crumbled; Pepper Jelly Glaze; 2 cups veal stock, or broth made from roasted duck bones; 1/2 cup sherry wine vinegar; 2 tablespoons finely chopped shallots; 2 tablespoons hot pepper jelly; 2 tablespoons butter; Salt; 1 fresh jalapeno and/or 1/2 red bell pepper, seeded and finely minced, optional

Servings: persons

4 boneless duck breasts (about 6 ounces each), skin on and fat trimmed
2 tablespoons kosher salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf, crumbled
Pepper Jelly Glaze
2 cups veal stock, or broth made from roasted duck bones
1/2 cup sherry wine vinegar
2 tablespoons finely chopped shallots
2 tablespoons hot pepper jelly
2 tablespoons butter
Salt
1 fresh jalapeno and/or 1/2 red bell pepper, seeded and finely minced, optional

1
Lightly score the skin side of the duck, being careful not to go all the way through to the meat.
2
Mix the seasonings and herbs together in a small bowl.
3
Gently rub the salt and herb mixture on the skin of the breasts.
4
Before cooking, refrigerate for several hours or let stand at room temperature about 1/2 hour.
5
Meanwhile, make the Pepper Jelly Glaze.
6
Sear the duck breasts skin side down in a large, dry skillet over medium-high heat for 810 minutes, to render the fat and crisp the skin.
7
Turn over and cook for about 3 more minutes.
8
Remove the duck from the heat, let stand for about 2 minutes, then slice into 56 pieces and arrange in a fan on a plate, skin side up.
9
Drizzle with warm Pepper Jelly Glaze.
10
In a small saucepan combine the stock, vinegar, and shallots and bring to a boil.
11
Lower the heat and simmer until the liquid is reduced to about 1/3 cup.
12
Whisk in the pepper jelly and butter.
13
Season to taste with salt and, if the sauce is too sweet, add more vinegar (or jelly if the sauce is too acidic).
14
Add the jalapeno and/or the red bell pepper.

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 14 ingredients. The key ingredients include: 4 boneless duck breasts (about 6 ounces each), skin on and fat trimmed, 2 tablespoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon chopped fresh thyme, and more.

Yes, Seared Duck Breasts 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!

Seared Duck Breasts with Pepper Jelly Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions