on peaches and duck.......

Im a big fan of duck as well as peaches, two ingredients which stand up on their own but when paired together something special happens. In the past i have served seared duck with grilled peaches, crispy fried duck with peach glaze, duck chicharron with peach gastric,duck larb with pickled peaches amongst other things. You can apply any kind of techniques to both of these ingredients and very rarely  will they antagonize each other. If the peaches are spot on they will enhance the flavor of the duck meat while masking that mineral, metallic flavor that duck often has. Here is a  special i made at the restaurant just a few nights ago. It was Pan seared long island duck which i paired with peach compote,hazelnuts,chives, roasted maitake and chantrelle mushrooms, and pickled onions.