by neil bougourd | 27 September, 2021 |
Delicous , easy duck breast. The glaze adds a punch of sweet and sour flavour to the meat.
Lightly score the skin side of the duck breasts, but be careful not to go all the way to the meat. Mix together the salt, pepper, and rosemary, in a small bowl and rub this mixture on the skin of the duck breasts. Refrigerate for 2 to 4 hours or let stand at room temperature for about 1 hour. Heat the BBQ on high for 10-12 minutes.
In the meantime, make the glaze. Combine the stock, water, vinegar, and shallot/onion in a small saucepan and bring to a boil. Lower the heat and simmer until the liquid has reduced by about a third. Remove from the heat and whisk in the pepper jelly and then the butter. Season to taste with salt. If you feel like the sauce is too sweet, add a hair more vinegar, or if it’s too acidic, a bit more jelly. Set aside at room temperature.
Place the duck breasts, skin side down, on the grill. Close the lid and cook for 8 to 10 minutes. This will render much of the fat between the skin and the meat and also make the skin crispy. Turn and cook for about 3 more minutes. The duck breasts should yield easily to the touch. Turn the breasts skin side up, turn off the heat, and brush lightly with the pepper jelly glaze. Close the lid for about 2 minutes and let sit in the retiring heat. Remove the duck breasts to a platter, drizzle with more of the pepper jelly glaze, and pass any additional at the table.