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

20-Minute Peking Duck

This is a fast version of a classic. It's great. Everything assembles separately, so there is no rush. Just chop, then cook the duck. It's fun to cook and fun to eat.


2 teaspoons dark sesame oil
2 (8-ounce) packages boneless duck breast halves, thawed and skinned
1/3 cup hoisin sauce
1/2 teaspoon grated orange rind
2 tablespoons orange juice
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
4 (6-inch) flour tortillas
1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips
2 green onion tops, cut into thin strips
2 teaspoons sesame seeds


Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side. Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices.

Combine hoisin, orange rind, orange juice, and Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up.


--Adapted from Cooking Light magazine