Serves 6-8 (calls for 4 duck breasts)
1 Jar Texas Gourmet Mandarin Orange Serrano Jelly
1 T. Dijon style mustard
1 Tsp. Soy sauce
4 T. Grand Marnier
3 T. Sherry wine
1 T. Rosemary leaves, minced
3 Cloves Garlic, minced

Clean and rinse duck breasts. Make sure that you remove any pellets if you use wild duck. In a large bowl add 1 quart of luke warm water, dissolve 3 tspns. of salt and 3 tspns of sugar, then add the juice of 1 orange and about 10 to 12 ice cubes. Add the duck breasts and allow them to sit in the solution for 2 to 3 hours to quick cure and lightly brine the meat. Remove the breasts from the bowl, and pat dry with a paper towel.Now rub down both sides of the breasts with olive oiland minced garlic, then lightly season with salt and pepper on both sides. Place in a covered dish and put in oven at 350 degrees for 50 minutes. Remove from oven. Increase the temp to 425 degrees.

Place all the other ingredients for the glaze in a sauce pan and bring to a boil, hold boil for 2-3 minutes, then remove from heat.

Brush glaze onto the duck and place on a foil or parchment paper lined cookie sheet in the oven on broil uncovered for 1-2 minutes. Keep an eye on the breasts to make sure that they don’t burn, add more glaze every 1-2 minutes until a golden brown glaze has formed on the duck. This should take about 8-9 minutes. When serving, pour any left over glaze over the breasts. Rest the meat for
10-12 minutes by covering with a foil tent. Slice into 1/4 inch thick slices to serve

Serve with Texas Gourmet “Hunters Quick Dirty Rice”, your choice
of veggies and our awesome Squash Casserole.

Bon Appétit!