Add the jam, water, and pepper, and stir until the jam liquifies. Remove from heat and stir in the lime juice. Slice the duck across the breast and arrange on a bed of wild rice. Spoon sauce over the top. Peanut oil has a HSP but is high in saturated fat.
Canola splits the difference and is less expensive.
Butter, olive oil, and lard will burn. An essential part of this recipe is searing, which means applying high heat to the outside surface of meat to seal in the natural juices. It's the same principle as barbecuing inexpensive steaks on a hot grill. Ducks are far more tender than cheap steaks but they're also low in fat, so searing makes up for the basting liquids a higher fat bird would have produced. As with barbecuing, take care not to puncture the meat with the fork or knife when handling and turning, lest you lose all the moisture you've just sealed in.