Grilled Duck with Pepper Jelly Glaze Recipe

Grilled Duck with Pepper Jelly Glaze picture


Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Salt1 Teaspoon
 Pepper1 Teaspoon
 Chopped fresh thyme2 Teaspoon
 Chopped fresh rosemary1 Teaspoon
 Duck breast32 Ounce, split and boned (2 In Number About 16 Ounce Each)
 Shallot1 Large, finely chopped to make 2 tablespoon
 Sherry vinegar3 Tablespoon
 Finely chopped jalapeno1 Tablespoon
 No sugar added pepper jelly/1/2 teaspoon granular sugar substitute and 2 tablespoons finely chopped red bell pepper2 Tablespoon
 Veal demi glace1⁄2 Cup (8 tbs)
 Cold unsalted butter2 Tablespoon, cut into 4 pieces

Nutrition Facts

Serving size: Complete recipe

Calories 1955 Calories from Fat 729

% Daily Value*

Total Fat 80 g122.6%

Saturated Fat 35.6 g178.1%

Trans Fat 0 g

Cholesterol 763 mg

Sodium 7592.8 mg316.4%

Total Carbohydrates 99 g33.1%

Dietary Fiber 2.7 g10.7%

Sugars 34.8 g

Protein 182 g364.1%

Vitamin A 45.4% Vitamin C 136.6%

Calcium 10.3% Iron 241.2%

*Based on a 2000 Calorie diet


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.