Sunday, December 20, 2009
Pepper Jelly Duck Breast
2 duck breasts
Salt and pepper 1/3 cup pepper jelly
2 tablespoons white wine vinegar
4 sprigs fresh tarragon, leaves finely chopped
Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix pepper jelly with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat to medium-low. Loosely cover pan and let the duck cook 2 minutes more.
--Adapted from Rachel Ray