Duck Breasts with Pepper Jelly Glaze
SERVES: 4 - 6 people
PREP TIME: 10 mins
COOK TIME: 20 mins
2 duck breasts
1 sweet potato
2 tbsp Hot Mama’s Pepper Jelly
1 tbsp sherry vinegar
4 tbsp butter, melted
Coarse sea salt
Freshly ground black pepper
Slash the skin of the duck breasts diagonally at 1 inch intervals and rub plenty of salt and pepper over the skin and into the cuts.
Scrub the sweet potato and cut into ½ inch slices, discarding the ends.
Cook the duck breasts on a medium barbecue, skin-side down, for 5 minutes. Turn and cook for a further 8-10 minutes, according to how pink you like your duck.
Meanwhile, warm the Hot Mama’s Pepper Jelly and sherry vinegar together in a bowl set over a saucepan of hot water, stirring to mix them as the jelly melts. Brush the skin of the duck with this jelly glaze and return to the barbecue, skin-side down, for a further 2-3 minutes to caramelize it.
Brush the sweet potato slices with melted butter and sprinkle with coarse sea salt. Cook on a hot barbecue for 8-10 minutes until soft, brushing with more butter and sprinkling with salt and pepper when you turn them. Serve the duck sliced with the sweet potatoes and accompany with a green salad.