Here are some of Jayni Carey’s favorite recipes that have been featured on “Jayni’s Kitchen.”

Pan-Seared Duck Breast with Raspberry-Zinfandel Sauce

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1 whole, boneless duck breast (about 1 pound)

sea salt and black pepper

Raspberry-Zinfandel Sauce:

1/3 cup red Zinfandel

1/8 teaspoon dried rosemary, crushed

1 tablespoon red raspberry jam

Cut the breast in half for 2 servings. Remove the skins and reserve. Rinse the breasts with cold water and pat dry with paper towels. Place each breast half between two sheets of waxed paper and pound gently to about 1/2-inch thickness. Sprinkle with salt and pepper.

Place the skin from one breast half in a medium skillet and fry over medium heat to render the fat, about 3 minutes. Discard the skin and pour the duck fat into a small container. Measure 2 tablespoons of the fat and return it to the skillet. Raise the heat to medium-high and sear the duck breasts for about 2 minutes. Turn the duck over and reduce the heat to medium. Continue cooking for 2 to 3 minutes more for medium-rare. Remove the duck from the skillet to a platter and cover with aluminum foil. Let rest for about 10 minutes.

Raspberry-Zinfandel Sauce: Pour off all but about 1 teaspoon of duck fat without disturbing the browned bits left in the skillet. Add the wine and dried rosemary to the skillet, stirring up the browned bits. Simmer the sauce over medium heat until reduced by half. Stir in the raspberry jam and cook for 1 minute more.

Slice each duck breast into 1/4-inch thick slices and arrange them on dinner plates. Top each with some of the sauce. Garnish with fresh rosemary sprigs. Serves 2.

Orange Cream French Toast

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3 eggs

3/4 cup whipping cream

1/2 cup fresh-squeezed orange juice

2 teaspoons orange zest

2 teaspoons sugar

pinch salt

2 tablespoons orange-flavored liqueur

1/4 teaspoon vanilla

12 slices rustic European bread or thick white bread

1/4 cup butter, melted

butter, softened

powdered sugar

Whisk the eggs together in a medium bowl. Whisk in the cream, orange juice, orange zest, sugar, salt, liqueur and vanilla.

Heat a griddle or a large skillet over medium heat. When hot, dip the bread slices into the egg and cream mixture, one at a time. Let the liquid soak into the bread for a few seconds, turning to coat both sides. Brush the griddle with melted butter and place the bread on the griddle. Fry for about 2 minutes each side, or until golden brown. Brush the griddle with butter when turning the bread. Reduce the heat as needed to prevent burning the bread.

To serve, top French toast with butter and dust with powdered sugar. Serves 4 to 6.

Pork Medallions with Red Currant Sauce

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1 tablespoon olive or vegetable oil

1 pound pork tenderloin, trimmed

salt and black pepper

Red Currant Sauce:

2 tablespoons minced shallot or onion

1 cup dry red wine

1 teaspoon cornstarch

1 tablespoon fresh lemon juice

1 teaspoon brown sugar

2 tablespoons red currant jelly

1 teaspoon Dijon mustard

Heat the oil in a large skillet over medium-high heat. Cut the pork tenderloin into 1-inch thick medallions. Season the medallions with salt and pepper and place them in the skillet. Cook for 3 to 4 minutes on each side.

Transfer the pork medallions to a warm platter and cover with aluminum foil.

Red Currant Sauce:

Add extra oil to skillet, if needed. Add the shallot or onion and cook over medium heat until soft, about 2 minutes. Stir in the wine and bring to a boil. Boil for about 5 minutes to reduce the liquid by about half. In a small bowl, dissolve the cornstarch in the lemon juice and whisk into the sauce. Stir until slightly thickened. Remove the skillet from heat and stir in the brown sugar, red currant jelly and mustard. Add more salt and pepper, if desired.

To serve, place the pork medallions on dinner plates and spoon the red currant sauce over top. Serves 4.