Recipe Categories
Poultry 
Duck

Lynn's Grilled Duck With Pepper Jelly Glaze

8 boneless duck breasts, about 6 oz each, skin on, trimmed of fat
coarse salt
1 tesp pepper
2 tesp chopped fresh thyme
2 tesp chopped fresh rosemary

Wash and dry duck breasts and mix together, salt, peper, thyme and Rosemary.
Sprinkle the mixture over the skin side of the breasts and refrigerate several hours
or let stand about 1/2 hour before cooking. Grill or sauté skin side down for about 6 min
then turn and cook about 2 min longer, depending how rare you want it. Let stand and 
slice on the diagonal spend on jelly  

For the pepper jelly glaze

2 tbs chopped shallots 3/4 cup sherry vinegar
3 cups chicken or broth
1 tbs hot pepper jelly
2 tbs unsalted butter
salt & pepper
1 jalapeno minced

Make the glaze: combine the shallots, vinegar, and stock in a pot and bring to a boil. Reduce heat,
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. Add more vinegar if to sweet.

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