Ingredients
- 1 12.5 oz jar of Strawberry Jam
- ¼ tsp Cilantro, dried
- 1 pinch Red Pepper Flakes
- Salt and Pepper
- 1 handful Fresh Cilantro, roughly chopped
Direction
Sauce:
- Combine jam, dried cilantro, pepper flakes, and a pinch of salt and pepper in a small saucepan over medium-high heat.
- Bring sauce to a boil then reduce heat to low and simmer uncovered, reducing to desired thickness.
Duck Breast:
- Score duck breast skin in ¼” intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt & pepper.
- Flip duck breast over and cook in the pan on medium heat for 7-10 minutes until the internal temperature reaches 155 degrees.
- Place duck on cutting board and let rest for 5 -10 minutes until it reaches 165 degrees before slicing.
- To serve, spoon sauce over sliced duck breast, garnish with chopped cilantro.
- Place duck skin side down in saute pan, cover and cook for 10 minutes on medium low heat to render fat. (Or use these grilling instructions ).