4 boneless, skinless duck breasts, halved
2 tbsps pepper jelly
salt and cracked black pepper to taste
granulated garlic to taste
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 cups chocken broth
1/2 cup raspberry white wine vinegar
1/2 cup sliced green onions
3 tbsps  butter, cubed

Season ducks breasts with salt, pepper, granulated garlic, thyme and rosemary. Cover and refrigerate at least 4 hours. In a 1-quart saucepan, combine broth, vinegar and green onions over high heat. Bring to a boil then reduce heat to medium and simmer 20-25 minutes or until reduced to 1 cup. Stir in jelly and bring to a boil over high heat. Reduce heat to medium and simmer 8-10 minutes or until reduced to 1/2 cup. Add butter and whisk until blended. Set glazed aside and keep warm. Prepare grill for medium direct heat and grease cooking grid. Grill breast halves 10-14 minutes or until browned. Turn breasts halves and grill 3-5 additional minutes or until meat is desired doneness. Slice each breast half crosswise into 5 strips. Arrange strips on individual serving plates and top evenly with glaze.