No Salt Seasoning 
30-Minute Wild Game Marinade 
Creole Dirty Rice Dinner Mix 
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Get RecipeBring a little sweet heat to this decadent duck dinner! With Creole seasoning and sweet peaches, this Marinated Duck Breast with Creole Peach Pepper Jelly by two-time James Beard Award-winning Chef Susan Spicer is the perfect date-night meal.
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Ingredients
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1 Teaspoon Butter
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1 Cup Onion, Finely Diced
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1 Small Jalapeño (Without Seeds), Minced
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1 Teaspoon Ginger Minced
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1 Teaspoon Garlic, Minced
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1 Teaspoon Tony’s No Salt Seasoning Blend
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3 Ripe Peaches, Peeled and Chopped, with Their Juices
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1/4 Cup Sugar
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1/4 Cup Apple Cider Vinegar
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1/4 Cup Pepper Jelly
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4 Each Duck Breasts (6-7 Ounces), Skin On
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1 Cup Tony’s 30-Minute Wild Game Marinade
- Clear
Directions
Making the Creole Peach Pepper Jelly:
- In a small stainless steel saucepan, melt the butter and add the onion, jalapeño, ginger and garlic and sweat over medium-low heat for about 5 minutes.
- Stir in Tony’s No Salt Seasoning Blend, peaches, sugar and apple cider vinegar and bring to a simmer. Cook for about 15 minutes until mixture starts to thicken.
- Stir in the pepper jelly, adjust taste with more Tony’s No Salt Seasoning as desired. If too sweet, you can add in more vinegar.
- Serve warm or at room temperature.
Making the Duck:
- Score the skin of the duck breasts in a crosshatch pattern, being careful not to go all the way through the skin.
- Place breasts in a 1-gallon sealed plastic bag and pour in Tony’s Wild Game Marinade. Place in the refrigerator for at least 30 minutes and up to 2 hours for a more intense flavor.
- When ready to cook, remove duck breasts from bag and blot off excess marinade.
- Preheat oven to 375°F.
- Place duck breasts skin side down in a warm skillet and let simmer over medium-low heat to render out the excess fat and crisp the skin, about 5-7 minutes. (You may have to do this 2 at a time.) Be careful, if the pan gets too hot the skin will get too dark.
- Turn duck breasts and cook for about 2 minutes on the other side, then remove to a baking pan with a rack and repeat with the other two breasts.
- When all 4 are rendered, place in the oven and roast for about 5-7 minutes, until breasts feel firm to the touch. Take out of the oven and let rest.
- Slice duck breasts into about 5-6 pieces and serve with Creole Peach Pepper Jelly. Make Tony’s Creole Dirty Rice as a side dish for an amazing dinner!
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