4 boneless, skinless duck breasts
1 cup pear juice concentrate
1/2 cup red wine
1 loaf challah bread
16 ounces fresh mascarpone cheese
1/2 cup fresh chilled raspberries
2 tablespoons red chile pepper jelly
salt and pepper to taste
Grill on medium- high heat for about 4-6 minutes per side for medium rare. Remove from grill and let rest for about 3 minutes.
