No Salt Seasoning 
30-Minute Wild Game Marinade 
Creole Dirty Rice Dinner Mix 
Jalapeño Cheddar Smashburgers
Juicy, cheesy, and full of jalapeño and Creole heat! These tasty Jalapeño Cheddar Smashburgers by Firehouse…
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.
Shop Tony's Flavors In This Recipe
Ingredients
-
1 Teaspoon Butter
-
1 Cup Onion, Finely Diced
-
1 Small Jalapeño (Without Seeds), Minced
-
1 Teaspoon Ginger Minced
-
1 Teaspoon Garlic, Minced
-
1 Teaspoon Tony’s No Salt Seasoning Blend
-
3 Ripe Peaches, Peeled and Chopped, with Their Juices
-
1/4 Cup Sugar
-
1/4 Cup Apple Cider Vinegar
-
1/4 Cup Pepper Jelly
-
4 Each Duck Breasts (6-7 Ounces), Skin On
-
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!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Ginger Grant
The electrifying tastes of ginger, vegetables, sugar and Creole seasoning blend together for a cocktail by…
Get Recipe