A sweet, hot pepper glaze is just the thing to complement the rich flavor of duck. In this recipe, the duck breast is scored, rubbed with herbs, and pan-seared. Be sure to get the pan nice and hot before adding the duck, to ensure a crispy, well-browned skin. A fine dice of jalapeño adds a bit more fire to the sauce, while red bell pepper offers sweetness. This dish can be served with any number of sides, from Honey-glazed Carrots and Turnips (p. 294) to Wild and Dirty Rice (p. 311).

　　

Ingredients

makes 4 servings

　　4 boneless duck breasts (about 6 ounces each), skin on and fat trimmed

　　2 tablespoons kosher salt

　　1 teaspoon ground black pepper

　　1 teaspoon chopped fresh thyme

　　1 teaspoon chopped fresh rosemary

　　1 bay leaf, crumbled

　　Pepper Jelly Glaze

　　

Pepper Jelly Glaze

2 cups veal stock, or broth made from roasted duck bones

　　1/2 cup sherry wine vinegar

　　2 tablespoons finely chopped shallots

　　2 tablespoons hot pepper jelly

　　2 tablespoons butter

　　Salt

　　1 fresh jalapeño and/or 1/2 red bell pepper, seeded and finely minced, optional

　　

Step 1

Lightly score the skin side of the duck, being careful not to go all the way through to the meat. Mix the seasonings and herbs together in a small bowl. Gently rub the salt and herb mixture on the skin of the breasts. Before cooking, refrigerate for several hours or let stand at room temperature about 1/2 hour. Meanwhile, make the Pepper Jelly Glaze. Sear the duck breasts skin side down in a large, dry skillet over medium-high heat for 8–10 minutes, to render the fat and crisp the skin. Turn over and cook for about 3 more minutes. Remove the duck from the heat, let stand for about 2 minutes, then slice into 5–6 pieces and arrange in a fan on a plate, skin side up. Drizzle with warm Pepper Jelly Glaze.

　　

Pepper Jelly Glaze

Step 2

In a small saucepan combine the stock, vinegar, and shallots and bring to a boil. Lower the heat and simmer until the liquid is reduced to about 1/3 cup. Whisk in the pepper jelly and butter. Season to taste with salt and, if the sauce is too sweet, add more vinegar (or jelly if the sauce is too acidic). Add the jalapeño and/or the red bell pepper.

　　Cooks' Note

　　If you’re searing in a skillet and too much fat accumulates when you’re cooking on the skin side, take the pan off the heat, tilt it slightly, and spoon out some of the excess fat (you can discard it or use it to roast your potatoes). Either way, you’ll want to turn on an exhaust fan when frying the duck.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.