Seared Duck Breasts with Pepper Jelly Glaze

• 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
• 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 jalapeno and/or 1/2 red bell pepper, seeded and finely minced, optional

1. Lightly score the skin side of the duck, being careful not to go all the way through to the meat.
2. Mix the seasonings and herbs together in a small bowl.
3. Gently rub the salt and herb mixture on the skin of the breasts.
4. Before cooking, refrigerate for several hours or let stand at room temperature about 1/2 hour.
5. Meanwhile, make the Pepper Jelly Glaze.
6. Sear the duck breasts skin side down in a large, dry skillet over medium-high heat for 810 minutes, to render the fat and crisp the skin.
7. Turn over and cook for about 3 more minutes.
8. Remove the duck from the heat, let stand for about 2 minutes, then slice into 56 pieces and arrange in a fan on a plate, skin side up.
9. Drizzle with warm Pepper Jelly Glaze.
10. In a small saucepan combine the stock, vinegar, and shallots and bring to a boil.
11. Lower the heat and simmer until the liquid is reduced to about 1/3 cup.
12. Whisk in the pepper jelly and butter.
13. Season to taste with salt and, if the sauce is too sweet, add more vinegar (or jelly if the sauce is too acidic).
14. Add the jalapeno and/or the red bell pepper.

duck breasts, kosher salt, ground black pepper, thyme, rosemary, bay leaf, pepper, veal stock, sherry wine vinegar, shallots, pepper, butter, salt, red bell pepper

Taken from www.epicurious.com/recipes/food/views/seared-duck-breasts-with-pepper-jelly-glaze-383527 (may not work)