Ingredients
3 tbsp. sugar
1 tbsp. kosher salt
1 c. rice vinegar
4 c. water
2 tbsp. coriander seeds
1 tbsp. fennel seeds
2 bay leaves
1 tbsp. Coleman’s Mustard
2 clove garlic
4 boneless breasts Peking duck
4 c. strong chicken broth or duck broth
1/2 c. mirin (Japanese sweet cooking wine)
1 tsp. honey
salt
1 tsp. Szechuan pepper
2 tsp. five spice mix (available at Asian markets)
1 c. rice vinegar
1 c. mirin
1 shallot
2 clove garlic
2 jalapeño peppers
1 lb. green heirloom Zebra tomatoes
1/2 tsp. butter
2 tsp. honey
1/2 tsp. cinnamon
4 yellow flesh Georgia peaches
Preparation
Step 1For duck: Make a brine with all ingredients but duck. Cook brine 15 minutes. Let brine cool and submerge duck breasts. Refrigerate overnight.Step 2For sauce: In medium-size saucepan, reduce broth by half. Add mirin and honey and reduce to 1 cup. Season with salt, Szechuan pepper, and five spices. Let infuse 10 minutes and strain sauce through fine sieve. Set aside.Step 3For tomatoes: In shallow pan place vinegar, mirin, shallot, garlic, and jalapeño. Bring to boil and reduce by half, add tomatoes, and season with salt. Cook to chutney consistency. Set aside.Step 4For peaches: Preheat broiler at highest setting. Melt butter with honey and cinnamon. Brush peach halves with honey butter and broil until caramelized. Set aside.Step 5Assembly: Place a medium-size frying pan on low flame. Remove duck from brine; pat dry with a paper towel. Place breasts skin side down on pan and cook until skin is rendered. Turn duck and cook 4 minutes (for medium). Let meat rest at room temperature 10 minutes. Spoon 1 tablespoon tomato chutney. Reheat duck lightly, slice, and place on plates on top of chutney. Garnish with peach and drizzle with sauce.
