Jalapeno Kiwi Drunk Ducks

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

PREPARATION
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 lukewarm water, dissolve 3 tsps. of salt and 3 tsps. 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 cure quickly 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 oil and 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!

Wild Game