A sweet, hot pepper glaze is just the thing to complement the rich flavor of duck. In this recipe, the duck breast is scored, rubbed with herbs, and pan-seared. Be sure to get the pan nice and hot before adding the duck, to ensure a crispy, well-browned skin. A fine dice of jalapeño adds a bit more fire to the sauce, while red bell pepper offers sweetness. This dish can be served with any number of sides, from Honey-glazed Carrots and Turnips (p. 294) to Wild and Dirty Rice (p. 311).
If you’re searing in a skillet and too much fat accumulates when you’re cooking on the skin side, take the pan off the heat, tilt it slightly, and spoon out some of the excess fat (you can discard it or use it to roast your potatoes). Either way, you’ll want to turn on an exhaust fan when frying the duck.
