2 duck breasts (5-6 oz. Each)
2 tablespoons of olive oil
1 clove garlic, minced
1 sprig rosemary, chopped finely
1 cup beef or chicken stock
1 jar Eat This YUm Blackberry Rosemary Jam
Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh).
Sprinkle duck breast with salt and pepper.
Heat oil in pan. Add duck to skillet, skin side down, and cook until skin is browned and crisp about 5 minutes.
Turn duck breasts over, reduce heat to medium, and cook until browned and desired level of doneness. (For medium rare, about 4 minutes longer for small breasts and 8 minutes longer for large breasts.) Transfer to work surface, tent with foil to keep warm and let rest 10 minutes.
Pour out all fat from pan, add garlic and rosemary and sautee lightly. Add beef or chicken stock and reduce by half. Add one jar of Eat This Yum Blackberry Rosemary Jam and reduce for about 5 more minutes.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.