Seared Duck Breasts with Pepper Jelly Glaze
A sweet, hot pepper glaze is just the thing to complement the rich flavor of duck. In this recipe, the duck breast is scored, rubbed with herbs, and pan-seared. Be sure to get the pan nice and hot before adding the duck, to ensure a crispy, well-browned skin. A fine dice of jalapeño adds a bit more fire to the sauce, while red bell pepper offers sweetness. This dish can be served with any number of sides, from Honey-glazed Carrots and Turnips (p. 294) to Wild and Dirty Rice (p. 311).
If you’re searing in a skillet and too much fat accumulates when you’re cooking on the skin side, take the pan off the heat, tilt it slightly, and spoon out some of the excess fat (you can discard it or use it to roast your potatoes). Either way, you’ll want to turn on an exhaust fan when frying the duck.
Recipe information
Yield
makes 4 servings
Ingredients
Pepper Jelly Glaze
Preparation
Step 1
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.
Pepper Jelly Glaze
Step 2
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.
