Grilled Duck Breast With Pepper Jelly Glaze

• 8 boneless duck breasts, about 6 ounces each, skin on, trimmed of fat
• Coarse salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• For the pepper jelly glaze
• 2 tablespoons chopped shallots
• 3/4 cup sherry vinegar
• 3 cups well-seasoned chicken or beef stock
• 3 tablespoons hot pepper jelly
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste
• 1 jalapeno, seeded and finely minced, optional

1. Wash and dry duck breasts.
2. Mix together salt, pepper, thyme and rosemary.
3. Sprinkle the mixture over the skin side of the breasts, and refrigerate for several hours or let stand about 1/2 hour before cooking.
4. Make the glaze: combine the shallots, vinegar and stock in a small pot and bring to a boil.
5. Reduce heat, and simmer until liquid is reduced to about a cup.
6. Whisk in the pepper jelly, and then the butter.
7. Season to taste with salt and pepper.
8. Add the jalapeno, if desired.
9. Add more vinegar if sauce is too sweet.
10. Grill or saute skin-side down for about 6 minutes; then turn and cook about 2 minutes longer, depending on how rare you want the breasts.
11. Remove from heat; let stand about 2 minutes; then, slice on the diagonal into 5 or 6 pieces and arrange on plate, skin side up.
12. Spoon glaze over the top.

duck breasts, salt, freshly ground black pepper, thyme, fresh rosemary, pepper, shallots, sherry vinegar, chicken, hot pepper, unsalted butter, salt, jalapeno

Taken from cooking.nytimes.com/recipes/7346 (may not work)