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Grilled Duck With Pepper Jelly Glaze

Diet.Guru's picture
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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