Grilled Duck with Pepper Jelly Glaze
|Chopped fresh thyme||2 Teaspoon|
|Chopped fresh rosemary||1 Teaspoon|
|Duck breast||32 Ounce, split and boned (2 In Number About 16 Ounce Each)|
|Shallot||1 Large, finely chopped to make 2 tablespoon|
|Sherry vinegar||3 Tablespoon|
|Finely chopped jalapeno||1 Tablespoon|
|No sugar added pepper jelly/1/2 teaspoon granular sugar substitute and 2 tablespoons finely chopped red bell pepper||2 Tablespoon|
|Veal demi glace||1⁄2 Cup (8 tbs)|
|Cold unsalted butter||2 Tablespoon, cut into 4 pieces|
1. Mix salt, pepper, thyme, and rosemary in a small bowl. Cut a few shallow slashes across the skin of the breasts. Rub the seasoning blend onto skin side of each breast. Cover and refrigerate for at least 4 but no more than 6 hours.
2. Prepare a medium-high-heat grill.
3. Grill duck, skin-side down, for 8 to 10 minutes. Turn breasts and cook until done to taste, 3 to 4 minutes longer for medium-rare or 5 to 6 minutes longer for well done. Remove from heat and let stand 5 minutes.
4. Meanwhile, combine shallot, vinegar, jalapeno, jelly, and demi-glace in a small saucepan over medium-high heat. Bring to a boil; reduce heat to low, and simmer until reduced to 14 cup, 6 to 8 minutes. Remove from heat and whisk in butter. Spoon over duck, grill and serve.