Grilled Duck Breast With Pepper Jelly Glaze Recipes

Steps:

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

Steps:

• Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
• Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

Steps:

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

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.